Veggie Omelet
Brighten up your morning with this vibrant and nutritious Veggie Omelet, a quick and delicious way to kickstart your day! Packed with fresh vegetables like bell peppers, spinach, and tomato, this protein-rich breakfast is as flavorful as it is healthy. Fluffy eggs whisked with a hint of milk and perfectly seasoned with salt and pepper form the base, while melty cheddar cheese adds a creamy, savory touch. Lightly sautéed veggies bring a satisfying blend of textures, and a sprinkle of fresh parsley offers a finishing flourish. Perfect for busy mornings or weekend brunch, this easy 20-minute recipe is a go-to option for a wholesome, veggie-packed meal. Whether you're looking for a low-carb breakfast or a high-protein vegetarian meal, this omelet delivers!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 0.25 medium onion
- 1 cup spinach
- 1 small tomato
- 0.5 cup cheddar cheese
- 1 tablespoon fresh parsley
Instructions
Crack the eggs into a medium-sized bowl, add milk, salt, and black pepper. Whisk until well blended and set aside.
Chop the red and green bell peppers, onion, and tomato into small, even pieces. Tear the spinach leaves into smaller pieces if they are large.
Heat olive oil in a non-stick skillet over medium heat. Add the onions to the skillet and sauté for 2 minutes.
Add the red and green bell peppers to the onions and continue to cook for another 3 minutes, until softened.
Stir in the spinach leaves and tomato, cooking for an additional 2 minutes until the spinach is wilted.
Pour the egg mixture over the vegetables in the skillet. Tilt the skillet to ensure the eggs cover the vegetables evenly.
Cook for 2-3 minutes, lifting the edges with a spatula to allow uncooked eggs to flow underneath.
Once the edges are set, sprinkle the cheddar cheese over one half of the omelet.
Fold the omelet in half and cook for another 1-2 minutes until the cheese melts.
Slide the omelet onto a plate, garnish with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 15.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 413 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1098 mg | 23% | |
*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.
