Vegetarian Denver Omelet

Elevate your breakfast game with this vibrant and flavor-packed Vegetarian Denver Omelet, a plant-based twist on the classic diner favorite. This recipe combines fluffy, golden eggs with a medley of colorful veggies—green and red bell peppers, savory onions, and earthy cremini mushrooms—sautéed to perfection. A touch of sharp cheddar cheese provides the perfect creamy counterpoint, while fresh parsley adds a bright, herbaceous finish. Made with hearty and wholesome ingredients, this omelet comes together in just 25 minutes, making it an ideal choice for busy mornings or a quick, satisfying dinner. Serve it alongside toasted whole-grain bread or a simple side salad for a balanced, protein-packed meal. Whether you're a vegetarian or simply looking for a fresh take on an old favorite, this Denver omelet delivers a delicious punch of flavor in every bite.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 green bell pepper
• 0.5 red bell pepper
• 0.5 yellow onion
• 0.5 cup cremini mushrooms
• 2 tablespoons olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup sharp cheddar cheese, shredded
• 2 tablespoons milk
• 1 tablespoon fresh parsley, chopped

Directions

Step 1

Start by prepping the vegetables. Dice the green and red bell peppers and yellow onion into small, even pieces. Slice the cremini mushrooms thinly.

Step 2

In a medium-sized bowl, crack the eggs and add milk. Beat the eggs and milk together with a whisk until well combined. Season with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onions and cook for 2 minutes until they begin to soften.

Step 4

Add the bell peppers and mushrooms to the skillet and continue cooking for another 4-5 minutes, stirring occasionally, until the vegetables are tender. Transfer the cooked vegetables to a plate and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to low-medium.

Step 6

Pour the egg mixture into the skillet. Let it cook undisturbed for about 2-3 minutes until the edges start to set.

Step 7

Once the edges are set, gently lift them with a spatula and tilt the skillet to allow uncooked egg to flow underneath. Cook until the omelet is almost set but still slightly runny on top.

Step 8

Evenly distribute the cooked vegetables and shredded cheddar cheese over one half of the omelet.

Step 9

Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to secure.

Step 10

Cook for an additional 1-2 minutes allowing the cheese to melt and the omelet to finish cooking.

Step 11

Slide the omelet onto a serving plate and garnish with freshly chopped parsley.

Step 12

Serve immediately while hot.

Nutrition Facts

Serving size	(615.9g)

Amount per serving	% Daily Value*
Calories	858.8

Total Fat 66.4g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 806.7mg	0%
Sodium 1260.0mg	0%
Total Carbohydrate 21.5g	0%
Dietary Fiber 4.9g	0%
Total Sugars 10.8g
Protein 44.7g	0%

Vitamin D 196.0IU	0%
Calcium 602.5mg	0%
Iron 5.6mg	0%
Potassium 1232.9mg	0%

*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.

Source of Calories

Fat: 69.3%

Protein: 20.7%

Carbs: 10.0%