Veggie Omelet for One
Start your day with a vibrant and nutritious 'Veggie Omelet for One,' a quick and easy breakfast recipe packed with fresh, colorful vegetables and creamy melted cheese. Whisked eggs are combined with a splash of milk for extra fluffiness, then folded around a savory medley of sautéed bell peppers, onions, spinach, and cherry tomatoes. A sprinkle of shredded cheese adds a rich, melty finish. Perfect for busy mornings, this omelet comes together in just 15 minutes and is a delicious, protein-rich way to fuel your day. Ideal for single servings, it’s a great option for those seeking a healthy, satisfying meal with minimal prep. Try this veggie-packed omelet for a simple, wholesome breakfast or brunch!
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Recipe Information
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon butter
- 0.25 cup (diced) bell pepper
- 0.25 cup (diced) onion
- 0.5 cup (fresh and chopped) spinach
- 3 halved cherry tomatoes
- 2 tablespoons shredded cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (optional, if needed) olive oil or non-stick spray
Instructions
Crack the eggs into a small mixing bowl. Add the milk, salt, and black pepper. Whisk the mixture until fully combined and slightly frothy.
Prepare the vegetables: Dice the bell pepper and onion, chop the spinach, and slice the cherry tomatoes in half.
Heat a non-stick skillet over medium heat. Add the butter and let it melt evenly. Tilt the pan to coat the surface with the butter.
Add the diced bell pepper and onion to the skillet. Cook for 2-3 minutes, stirring occasionally, until they soften slightly.
Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 1-2 minutes, stirring gently, until the spinach wilts and the tomatoes are slightly softened. Remove the vegetables from the skillet and set aside.
If needed, lightly grease the skillet again by adding a small amount of olive oil or non-stick spray.
Reduce the heat to medium-low. Pour the egg mixture into the skillet and let it sit undisturbed for 1-2 minutes, until the edges start to set.
Sprinkle the cooked vegetables evenly over one half of the omelet. Add the shredded cheese on top of the vegetables.
Continue cooking for another 1-2 minutes, or until the eggs are mostly set but still slightly moist on top.
Using a spatula, carefully fold the empty half of the omelet over the vegetable and cheese side to create a semi-circle shape. Press gently to seal.
Cook for an additional 1 minute, then slide the omelet onto a plate. Serve warm and enjoy!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 206 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 467 mg | 10% | |
*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.
