Description
This savory omelet is packed with colorful vegetables and gooey melted cheese. A quick, protein-rich breakfast that’s ready in minutes and endlessly customizable with your favorite fillings.
Ingredients
Eggs:
- 3 large eggs
Milk:
- 2 tablespoons milk (optional, for fluffiness)
Seasonings:
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Veggies:
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/4 cup chopped mushrooms
- 1/4 cup spinach, chopped
Cheese:
- 1/3 cup shredded cheese (cheddar, mozzarella, or your favorite)
Others:
- 1 tablespoon butter or oil
Instructions
- Whisk Eggs: In a bowl, whisk together eggs, milk, salt, and pepper until well blended.
- Cook Veggies: Heat butter or oil in a nonstick skillet over medium heat. Sauté bell peppers, onions, and mushrooms until softened (about 3 minutes). Add spinach and cook briefly until wilted.
- Add Eggs: Pour the egg mixture into the skillet, tilting to spread evenly over the vegetables. Cook undisturbed for 1–2 minutes, then gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
- Add Cheese: When eggs are mostly set, sprinkle cheese over half of the omelet. Fold the omelet in half and cook another 1–2 minutes until cheese melts.
- Serve: Slide onto a plate, cut in half if desired, and serve hot.
Notes
- Use any combination of vegetables you like: zucchini, tomatoes, or broccoli work well.
- For extra flavor, add fresh herbs like parsley, basil, or chives.
- Make it heartier by adding cooked ham, turkey, or sausage.
- Dairy-free? Use plant-based cheese or omit entirely.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop (Pan-fried)
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 omelet
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 380mg
