Very Veggie Omelet
Brighten up your mornings with this nutrient-packed Very Veggie Omelet, a deliciously healthy start to your day! Overflowing with vibrant colors and fresh flavors, this omelet combines fluffy, seasoned eggs with a medley of sautéed vegetables like bell peppers, mushrooms, spinach, and juicy cherry tomatoes. A touch of melted cheddar cheese adds a satisfying creaminess, making this dish irresistible yet wholesome. Ready in just 20 minutes, this easy and customizable recipe is perfect for busy breakfasts or brunches, ensuring you power through your day with a hearty, veggie-rich meal. Whether you're looking for a protein-packed breakfast or a vegetarian delight, this omelet strikes the perfect balance of taste and nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup bell pepper (red, yellow, or green), diced
- 0.5 cup mushrooms, sliced
- 0.5 cup spinach leaves
- 0.25 cup cherry tomatoes, halved
- 0.25 cup onion, finely diced
- 0.25 cup shredded cheddar cheese
- 1 tablespoon olive oil or butter
Instructions
Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper, then whisk until well combined.
Prepare all the vegetables by dicing the bell pepper, slicing the mushrooms, halving the cherry tomatoes, chopping the spinach, and dicing the onion.
Heat the olive oil or butter in a non-stick skillet over medium heat.
Add the diced onion, bell pepper, and mushrooms to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.
Add the cherry tomatoes and spinach leaves to the skillet, cooking for an additional 1-2 minutes until the spinach is wilted.
Transfer the cooked vegetables to a plate and reduce the skillet heat to medium-low.
Pour the whisked eggs into the skillet, ensuring they spread evenly to cover the pan surface.
Allow the eggs to cook undisturbed for 1-2 minutes until they begin to set but are still slightly runny on top.
Evenly distribute the cooked vegetables and shredded cheese over one half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.
Cover the skillet with a lid and cook for another minute to melt the cheese and fully set the eggs.
Slide the omelet onto a plate, garnish as desired, and serve immediately.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 360 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 879 mg | 19% | |
*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.
