Veggie Omelette
Brighten up your breakfast or lunch with this irresistible Veggie Omelette, a wholesome, protein-packed dish brimming with fresh vegetables and gooey melted cheddar cheese. Crafted with fluffy eggs and a colorful medley of red bell peppers, mushrooms, onions, and baby spinach sautéed to perfection, this recipe offers a delightful mix of flavor and texture in every bite. With a quick 20-minute preparation and cooking time, this omelette is perfect for busy mornings or a healthy meal any time of the day. Whether you're looking for a low-carb option or simply love veggie-loaded dishes, this easy-to-follow recipe delivers a satisfying, cheesy goodness that's both nutritious and delicious. Enjoy it on its own or pair it with a slice of whole-grain toast for a complete meal.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 0.5 cups Red bell pepper
- 1 cup Baby spinach
- 0.5 cups Mushrooms
- 0.25 cups Onion
- 0.5 cups Shredded cheddar cheese
Instructions
Crack the eggs into a medium-sized bowl. Add salt and black pepper, then whisk until well combined and the yolks and whites are fully blended.
Prepare the vegetables: dice the red bell pepper, chop the mushrooms, and finely chop the onion.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper, mushrooms, and onion to the skillet. Sauté for about 4-5 minutes or until the vegetables are soft.
Add the baby spinach to the pan and cook until wilted, about 1-2 minutes.
Lower the heat to medium-low. Pour the beaten eggs over the sautéed vegetables.
Tilt the skillet to spread the eggs evenly across the pan. Allow the edges to set slightly, and use a spatula to gently lift the edges and let the uncooked eggs flow to the outer edges of the pan.
Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese over half of the omelette.
Carefully fold the unfilled half of the omelette over the cheese-covered half using a spatula.
Cook for an additional 1 minute or until the omelette is fully set and the cheese has melted.
Slide the omelette onto a plate, cut in half, and serve immediately.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 566 mg | 44% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 855 mg | 18% | |
*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.
