Vegetarian Three-Egg Omelet
Elevate your breakfast game with this hearty and nutritious Vegetarian Three-Egg Omelet, a perfect balance of protein-packed eggs and vibrant vegetarian fillings. Fluffy and flavorful, this omelet combines sautéed red bell peppers, earthy mushrooms, and tender baby spinach for a delicious veggie medley, while melted cheddar or mozzarella cheese adds a creamy, indulgent touch. Fresh parsley provides a burst of fresh flavor, making every bite feel gourmet. Quickly prepared in just 20 minutes, this one-serving recipe is ideal for a satisfying solo meal or a quick, wholesome start to your day. Whether you’re a breakfast enthusiast or looking for an easy brunch idea, this vegetarian omelet delivers the perfect blend of flavor, texture, and nutrients to fuel your day.
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Ingredients
- 3 large Eggs
- 2 tablespoons Whole milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil or butter
- 0.25 cup (diced) Red bell pepper
- 0.5 cup Baby spinach
- 0.25 cup (sliced) Mushrooms
- 0.25 cup (shredded) Cheddar or mozzarella cheese
- 1 tablespoons (chopped) Fresh parsley
Directions
Step 1
Crack the eggs into a medium-sized bowl. Add the whole milk, salt, and black pepper. Whisk vigorously with a fork or whisk until the mixture is well-combined and slightly frothy.
Step 2
Heat a non-stick skillet over medium heat. Add the olive oil or butter and let it melt, ensuring the pan is evenly coated.
Step 3
Add the diced red bell pepper and sliced mushrooms to the pan. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4
Add the baby spinach to the pan and cook for an additional 1-2 minutes, until wilted. Remove the cooked vegetables from the skillet and set aside.
Step 5
Pour the egg mixture into the same skillet, ensuring it spreads evenly over the surface. Let it cook undisturbed for 1-2 minutes until the edges start to set.
Step 6
Sprinkle the cooked vegetables evenly over one half of the omelet. Then, top with shredded cheese.
Step 7
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.
Step 8
Continue to cook for another 1-2 minutes, or until the cheese has melted and the eggs are fully set.
Step 9
Slide the omelet onto a plate and garnish with the chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (312.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 510.8 |
| Total Fat 39.9g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 591.7mg | 0% |
| Sodium 1063.0mg | 0% |
| Total Carbohydrate 7.8g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 4.2g | |
| Protein 29.1g | 0% |
| Vitamin D 142.5IU | 0% |
| Calcium 347.9mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 562.2mg | 0% |
Source of Calories