Vegetable Omelette Recipe
Fluffy and nutritious vegetable omelette recipe made with fresh veggies, eggs, and cheese — ready in just 5 minutes for a healthy breakfast.
Print Pin Servings: 2 servings
Calories: 260kcal
Cost: $4
Equipment
- 1 8–10 inch non-stick omelette pan A well-seasoned cast iron pan also works
- 1 Thin flexible spatula Silicone preferred to avoid scratching non-stick
- 1 Medium mixing bowl For whisking eggs thoroughly
- 1 Whisk Creates air bubbles for fluffiness
- 1 Small prep bowl To keep cooked vegetables warm before folding
Ingredients
Main Ingredients
- 3 large eggs room temperature
- 2 tablespoons whole milk or heavy cream
- 0.5 medium onion finely diced
- 0.25 cup bell peppers chopped (any color)
- 0.25 cup fresh mushrooms sliced thin
- 2 tablespoons fresh spinach roughly chopped
- 1 medium tomato diced, seeds removed
- 2 tablespoons shredded cheese cheddar or mozzarella
- 2 tablespoons butter or olive oil divided
- salt and black pepper to taste
- 0.25 teaspoon garlic powder
- fresh herbs chives, parsley, or basil for garnish
Optional Add-ins
- 0.25 cup zucchini thinly sliced
- 2 tablespoons corn kernels
- 1 tablespoon fresh herbs dill, oregano
- hot sauce or red pepper flakes for heat
Instructions
- Sauté Veggies – Heat 1 tablespoon butter, cook onions 2–3 min, add peppers and mushrooms, then spinach and tomatoes; season.
- Whisk Eggs – Beat eggs with milk, salt, pepper, garlic powder until frothy; rest 1 min.
- Cook Base – Heat remaining butter, pour egg mixture, set edges.
- Add Filling – Spread vegetables on half, top with cheese, fold, garnish.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 260kcal | Carbohydrates: 6g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 360mg | Sodium: 350mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2200IU | Vitamin C: 35mg | Calcium: 140mg | Iron: 2mg