Veggie Omelett
Start your day with the ultimate Veggie Omelet, a quick and wholesome recipe that’s brimming with flavor and nutrients. This protein-packed breakfast dish combines fluffy eggs whisked with a touch of milk and perfectly seasoned with salt and pepper. Loaded with vibrant, sautéed veggies like bell peppers, onions, mushrooms, and fresh spinach, it’s a delicious way to sneak in your greens. A sprinkle of shredded cheddar cheese adds a creamy, melty finish to this one-pan marvel. Ready in just 20 minutes, this customizable omelet recipe is perfect for a busy morning or a light lunch. Whether you’re a fan of high-protein breakfasts or crave a healthy vegetarian option, this dish is sure to impress!
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Recipe Information
Ingredients
- 3 pieces Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 0.5 cups Bell pepper (chopped)
- 0.25 cups Onion (chopped)
- 0.5 cups Mushrooms (sliced)
- 1 cup Spinach (fresh, chopped)
- 0.25 cups Cheddar cheese (shredded)
Instructions
Crack the eggs into a medium-sized bowl and whisk them together with the milk, salt, and black pepper until the mixture is smooth and pale yellow.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped bell pepper and onion to the skillet and sauté for 2-3 minutes, until slightly softened.
Add the sliced mushrooms and cook for an additional 2 minutes, stirring frequently.
Stir in the chopped spinach and cook for 1 minute, just until wilted. Remove the vegetable mixture from the skillet and set aside.
Reduce the heat to medium-low. Pour the whisked eggs into the skillet, spreading them evenly across the bottom.
Allow the eggs to cook undisturbed for 2-3 minutes, or until mostly set with the surface slightly moist.
Spread the cooked vegetable mixture evenly over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the veggies.
Carefully fold the other half of the omelet over the filling using a spatula. Press lightly to seal.
Cook for an additional 1-2 minutes to melt the cheese and fully cook the eggs.
Slide the omelet onto a plate, cut in half if desired, and serve warm.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 400 mg | 31% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1060 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.
