Vegetarian Denver Omelette
Elevate your breakfast game with this Vegetarian Denver Omelette, a vibrant twist on the classic Denver favorite. Brimming with colorful diced green and red bell peppers, yellow onion, and earthy mushrooms, this wholesome dish is the perfect way to kickstart your day. The eggs, whisked to fluffy perfection with a touch of milk, encapsulate the sautéed vegetables while melted cheddar cheese adds creamy, savory goodness. Finished with a sprinkle of fresh parsley, this omelette is as visually appealing as it is delicious. Ready in just 25 minutes, this protein-packed, vegetarian-friendly recipe is a satisfying option for a quick breakfast, brunch, or even a light dinner. Perfect for two, the Vegetarian Denver Omelette promises a delicious fusion of flavor and texture with every bite!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small, diced green bell pepper
- 1 small, diced red bell pepper
- 1 small, diced yellow onion
- 1 cup, sliced mushrooms
- 0.5 cup, shredded cheddar cheese
- 2 tablespoons, chopped fresh parsley
Instructions
In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk them together until thoroughly combined and slightly frothy.
Heat the olive oil and butter in a non-stick skillet over medium heat until the butter is melted and the pan is hot.
Add the diced green bell pepper, red bell pepper, and yellow onion to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender and the onions are translucent.
Add the sliced mushrooms to the skillet, continuing to sauté for another 2 minutes until they are lightly browned and tender.
Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan to ensure even coverage.
Lower the heat to medium-low and let the eggs cook undisturbed for about 3-4 minutes or until the edges begin to set.
Gently lift the edges of the omelette with a spatula, letting any uncooked egg flow underneath.
Once the omelette is mostly set, sprinkle 1/4 cup of shredded cheddar cheese over one half of the omelette.
Using the spatula, fold the omelette in half over the cheese and cook for another minute, allowing the cheese to melt.
Transfer the omelette to a plate, sprinkle with the remaining cheddar cheese, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 826 mg | 276% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 440 mg | 34% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
