Veggie Omelet for One

Start your day with a vibrant and nutritious 'Veggie Omelet for One,' a quick and easy breakfast recipe packed with fresh, colorful vegetables and creamy melted cheese. Whisked eggs are combined with a splash of milk for extra fluffiness, then folded around a savory medley of sautéed bell peppers, onions, spinach, and cherry tomatoes. A sprinkle of shredded cheese adds a rich, melty finish. Perfect for busy mornings, this omelet comes together in just 15 minutes and is a delicious, protein-rich way to fuel your day. Ideal for single servings, it’s a great option for those seeking a healthy, satisfying meal with minimal prep. Try this veggie-packed omelet for a simple, wholesome breakfast or brunch!

Nutriscore Rating: 68/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 1

Ingredients

• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon butter
• 0.25 cup (diced) bell pepper
• 0.25 cup (diced) onion
• 0.5 cup (fresh and chopped) spinach
• 3 halved cherry tomatoes
• 2 tablespoons shredded cheese
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon (optional, if needed) olive oil or non-stick spray

Directions

Step 1

Crack the eggs into a small mixing bowl. Add the milk, salt, and black pepper. Whisk the mixture until fully combined and slightly frothy.

Step 2

Prepare the vegetables: Dice the bell pepper and onion, chop the spinach, and slice the cherry tomatoes in half.

Step 3

Heat a non-stick skillet over medium heat. Add the butter and let it melt evenly. Tilt the pan to coat the surface with the butter.

Step 4

Add the diced bell pepper and onion to the skillet. Cook for 2-3 minutes, stirring occasionally, until they soften slightly.

Step 5

Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 1-2 minutes, stirring gently, until the spinach wilts and the tomatoes are slightly softened. Remove the vegetables from the skillet and set aside.

Step 6

If needed, lightly grease the skillet again by adding a small amount of olive oil or non-stick spray.

Step 7

Reduce the heat to medium-low. Pour the egg mixture into the skillet and let it sit undisturbed for 1-2 minutes, until the edges start to set.

Step 8

Sprinkle the cooked vegetables evenly over one half of the omelet. Add the shredded cheese on top of the vegetables.

Step 9

Continue cooking for another 1-2 minutes, or until the eggs are mostly set but still slightly moist on top.

Step 10

Using a spatula, carefully fold the empty half of the omelet over the vegetable and cheese side to create a semi-circle shape. Press gently to seal.

Step 11

Cook for an additional 1 minute, then slide the omelet onto a plate. Serve warm and enjoy!

Nutrition Facts

Serving size	(271.5g)

Amount per serving	% Daily Value*
Calories	322.6

Total Fat 23.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 399.3mg	0%
Sodium 870.7mg	0%
Total Carbohydrate 11.0g	0%
Dietary Fiber 2.1g	0%
Total Sugars 5.4g
Protein 18.3g	0%

Vitamin D 89.3IU	0%
Calcium 205.6mg	0%
Iron 2.4mg	0%
Potassium 466.8mg	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: 63.8%

Protein: 22.6%

Carbs: 13.6%