Vegetarian Loaded Omelet
Elevate your breakfast game with this Vegetarian Loaded Omelet—a colorful, protein-packed meal that's as delicious as it is nutritious. Bursting with fresh vegetables like red bell pepper, spinach, mushrooms, and cherry tomatoes, this hearty omelet is balanced with sharp cheddar cheese for a creamy, savory finish. Crafted with just four eggs and a touch of milk, it's seasoned to perfection with salt and black pepper, then sautéed to golden perfection in olive oil. Ready in just 25 minutes, the recipe combines quick prep with impressive flavor, making it ideal for busy mornings or a cozy weekend brunch. Garnished with vibrant green onions, this omelet is more than a dish; it's a celebration of wholesome, vegetarian breakfast bliss. Perfect for two servings, it's a showstopper that guarantees satisfaction.
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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 small red bell pepper
- 1 cup spinach
- 4 medium mushrooms
- 6 pieces cherry tomatoes
- 0.5 cup cheddar cheese
- 2 stalks green onions
Instructions
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper, and whisk together until well combined.
Chop the red bell pepper into small dice, slice the mushrooms, halve the cherry tomatoes, and chop the green onions. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the red bell pepper and mushrooms, and sauté for about 4 minutes, or until they start to soften.
Toss in the spinach and cherry tomatoes, and cook for an additional 2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
Pour the egg mixture into the same skillet. Cook on medium-low heat without stirring, allowing the eggs to firm up slightly around the edges but still soft on top.
Once the eggs are set around the edges, sprinkle half of the cheddar cheese over one half of the omelet.
Add the sautéed vegetables on top of the cheese, and sprinkle the remaining cheddar cheese over the vegetables.
Gently fold the empty half of the omelet over the filled side using a spatula. Let the omelet cook for another 1-2 minutes to allow the cheese to melt inside.
Slide the omelet onto a plate and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 449 mg | 35% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1552 mg | 33% | |
*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.
