Vegetarian Denver Omelette

Transform your breakfast routine with this colorful and flavor-packed Vegetarian Denver Omelette! A delightful twist on the classic Denver omelette, this meat-free version is brimming with vibrant vegetables like green and red bell peppers, onions, and mushrooms, all sautéed to tender perfection. Whisked eggs are combined with a splash of milk for a light, fluffy texture, then folded over melted cheddar cheese for gooey, savory goodness in every bite. Topped with a sprinkle of fresh parsley, this omelette is as visually appealing as it is satisfying. Ready in just 25 minutes, this vegetarian breakfast is perfect for busy mornings or weekend brunches and pairs beautifully with a side of toast or fresh fruit. Packed with protein and loaded with veggies, it's a wholesome, delicious way to start your day!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

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

Directions

Step 1

In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk them together until thoroughly combined and slightly frothy.

Step 2

Heat the olive oil and butter in a non-stick skillet over medium heat until the butter is melted and the pan is hot.

Step 3

Add the diced green bell pepper, red bell pepper, and yellow onion to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender and the onions are translucent.

Step 4

Add the sliced mushrooms to the skillet, continuing to sauté for another 2 minutes until they are lightly browned and tender.

Step 5

Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan to ensure even coverage.

Step 6

Lower the heat to medium-low and let the eggs cook undisturbed for about 3-4 minutes or until the edges begin to set.

Step 7

Gently lift the edges of the omelette with a spatula, letting any uncooked egg flow underneath.

Step 8

Once the omelette is mostly set, sprinkle 1/4 cup of shredded cheddar cheese over one half of the omelette.

Step 9

Using the spatula, fold the omelette in half over the cheese and cook for another minute, allowing the cheese to melt.

Step 10

Transfer the omelette to a plate, sprinkle with the remaining cheddar cheese, and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(746.7g)

Amount per serving	% Daily Value*
Calories	962.7

Total Fat 68.8g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 826.5mg	0%
Sodium 2270.6mg	0%
Total Carbohydrate 35.4g	0%
Dietary Fiber 7.1g	0%
Total Sugars 14.8g
Protein 46.4g	0%

Vitamin D 179.3IU	0%
Calcium 440.1mg	0%
Iron 5.5mg	0%
Potassium 1746.8mg	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: 65.4%

Protein: 19.6%

Carbs: 15.0%