Veggie Omelet

Brighten your morning routine with this colorful and nutritious Veggie Omelet, a perfect recipe for a quick and satisfying breakfast or brunch. Made with fluffy eggs whisked with a splash of milk, this omelet is packed with vibrant vegetables including red and green bell peppers, spinach, onion, and tomato, ensuring every bite is as delicious as it is healthy. A generous sprinkle of melted cheddar cheese adds a creamy touch, while fresh parsley provides a burst of freshness. Ready in just 20 minutes, this gluten-free dish is cooked in a single skillet and requires minimal cleanup, making it ideal for busy mornings. Serve it hot and pair with whole-grain toast or a fresh side salad for a well-rounded meal. Perfect for those searching for a "healthy breakfast recipe," "vegetarian omelet," or "quick egg recipes," this Veggie Omelet is sure to impress your taste buds and keep you energized all day long!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 3 large eggs
• 2 tablespoons milk
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 0.5 medium red bell pepper
• 0.5 medium green bell pepper
• 0.25 medium onion
• 1 cup spinach
• 1 small tomato
• 0.5 cup cheddar cheese
• 1 tablespoon fresh parsley

Directions

Step 1

Crack the eggs into a medium-sized bowl, add milk, salt, and black pepper. Whisk until well blended and set aside.

Step 2

Chop the red and green bell peppers, onion, and tomato into small, even pieces. Tear the spinach leaves into smaller pieces if they are large.

Step 3

Heat olive oil in a non-stick skillet over medium heat. Add the onions to the skillet and sauté for 2 minutes.

Step 4

Add the red and green bell peppers to the onions and continue to cook for another 3 minutes, until softened.

Step 5

Stir in the spinach leaves and tomato, cooking for an additional 2 minutes until the spinach is wilted.

Step 6

Pour the egg mixture over the vegetables in the skillet. Tilt the skillet to ensure the eggs cover the vegetables evenly.

Step 7

Cook for 2-3 minutes, lifting the edges with a spatula to allow uncooked eggs to flow underneath.

Step 8

Once the edges are set, sprinkle the cheddar cheese over one half of the omelet.

Step 9

Fold the omelet in half and cook for another 1-2 minutes until the cheese melts.

Step 10

Slide the omelet onto a plate, garnish with fresh parsley, and serve immediately.

Nutrition Facts

Serving size	(560.4g)

Amount per serving	% Daily Value*
Calories	692.2

Total Fat 46.2g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 607.6mg	0%
Sodium 2191.2mg	0%
Total Carbohydrate 30.4g	0%
Dietary Fiber 4.7g	0%
Total Sugars 15.6g
Protein 35.3g	0%

Vitamin D 136.0IU	0%
Calcium 413.3mg	0%
Iron 4.4mg	0%
Potassium 1098.3mg	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: 61.3%

Protein: 20.8%

Carbs: 17.9%