Vegetarian Three-Egg Omelet
Elevate your breakfast game with this irresistible Vegetarian Three-Egg Omelet, a hearty and flavorful way to start your day. Packed with nutrient-rich baby spinach, sweet red bell peppers, and earthy mushrooms, this omelet delivers vibrant flavors and a satisfying texture. The fluffy eggs, enhanced by the creaminess of whole milk, embrace a gooey layer of melted Cheddar or mozzarella cheese, making every bite indulgent yet wholesome. This quick and easy recipe is ready in just 20 minutes and uses simple techniques like sautéing vegetables and folding the omelet for a perfect presentation. Garnished with fresh parsley, it's a versatile dish that’s ideal for busy mornings or a leisurely brunch. With keywords like "vegetarian omelet," "healthy breakfast ideas," and "quick breakfast recipe," this dish is sure to become a new favorite in your kitchen!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Whole milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil or butter
- 0.25 cup (diced) Red bell pepper
- 0.5 cup Baby spinach
- 0.25 cup (sliced) Mushrooms
- 0.25 cup (shredded) Cheddar or mozzarella cheese
- 1 tablespoons (chopped) Fresh parsley
Instructions
Crack the eggs into a medium-sized bowl. Add the whole milk, salt, and black pepper. Whisk vigorously with a fork or whisk until the mixture is well-combined and slightly frothy.
Heat a non-stick skillet over medium heat. Add the olive oil or butter and let it melt, ensuring the pan is evenly coated.
Add the diced red bell pepper and sliced mushrooms to the pan. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the baby spinach to the pan and cook for an additional 1-2 minutes, until wilted. Remove the cooked vegetables from the skillet and set aside.
Pour the egg mixture into the same skillet, ensuring it spreads evenly over the surface. Let it cook undisturbed for 1-2 minutes until the edges start to set.
Sprinkle the cooked vegetables evenly over one half of the omelet. Then, top with shredded cheese.
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.
Continue to cook for another 1-2 minutes, or until the cheese has melted and the eggs are fully set.
Slide the omelet onto a plate and garnish with the chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 562 mg | 12% | |
*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.
