Vegetable Garden Omelet
Bursting with vibrant vegetables and perfectly fluffy eggs, the Vegetable Garden Omelet is a quick, wholesome breakfast option that brings the flavors of your favorite farmer's market right to your plate. This nutritious recipe combines protein-rich eggs whisked with a touch of milk, seasoned with a pinch of salt and pepper, and cooked to perfection with a colorful medley of sautéed red and green bell peppers, sweet onions, and tender baby spinach. Juicy cherry tomatoes and gooey cheddar cheese create a flavorful filling, while the easy one-pan cooking method ensures a hassle-free start to your morning. Ready in just 20 minutes, this hearty omelet is the ultimate way to enjoy a veggie-packed meal that’s as satisfying as it is delicious. Perfect for busy mornings or a light lunch, this dish is sure to impress with its fresh ingredients and classic flavors.
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Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon olive oil
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) green bell pepper
- 0.25 cup (diced) yellow onion
- 1 cup (loosely packed) baby spinach
- 0.5 cup (halved) cherry tomatoes
- 0.25 cup shredded cheddar cheese
Directions
Step 1
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and pepper, then whisk until the eggs are well blended and frothy.
Step 2
Heat a non-stick skillet over medium heat and add the olive oil.
Step 3
Once the oil is hot, add the diced red bell pepper, green bell pepper, and onion. Sauté the vegetables for 3-4 minutes until they start to soften.
Step 4
Add the baby spinach to the skillet and cook for another 1-2 minutes until it wilts. Remove the vegetables from the skillet and set aside.
Step 5
Reduce the heat to low and pour the egg mixture into the skillet, tilting the pan to ensure the eggs evenly coat the bottom.
Step 6
Cook the eggs undisturbed for 2-3 minutes, or until they begin to set around the edges.
Step 7
Evenly distribute the cooked vegetables and halved cherry tomatoes over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the vegetables.
Step 8
Use a spatula to carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Step 9
Slide the omelet onto a plate and serve immediately. Enjoy your Vegetable Garden Omelet!
Nutrition Facts
| Serving size | (523.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 548.6 |
| Total Fat 38.5g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 590.9mg | 0% |
| Sodium 580.0mg | 0% |
| Total Carbohydrate 20.5g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 10.5g | |
| Protein 30.2g | 0% |
| Vitamin D 136.0IU | 0% |
| Calcium 385.9mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 795.0mg | 0% |
Source of Calories