Veggie Omelette

Start your day with a burst of flavor and nutrition by making this irresistible Veggie Omelette, a quick and hearty breakfast option that's packed with colorful, fresh vegetables and melty cheddar cheese. In just 20 minutes, you'll create a protein-rich meal that combines fluffy eggs with sautéed red bell peppers, onions, mushrooms, and baby spinach, all cooked to perfection in a single skillet. The addition of gooey melted cheese takes this omelette to the next level of indulgence. Perfect for breakfast, brunch, or even a light dinner, this versatile recipe is easy to customize with your favorite vegetables or cheese. Plus, it’s a fantastic way to sneak in extra veggies while keeping things simple and delicious! Whether you're feeding yourself or sharing with a loved one (it serves two), this Veggie Omelette will quickly become a staple in your cooking repertoire.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces Large eggs
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoons Olive oil
• 0.5 cups Red bell pepper
• 1 cup Baby spinach
• 0.5 cups Mushrooms
• 0.25 cups Onion
• 0.5 cups Shredded cheddar cheese

Directions

Step 1

Crack the eggs into a medium-sized bowl. Add salt and black pepper, then whisk until well combined and the yolks and whites are fully blended.

Step 2

Prepare the vegetables: dice the red bell pepper, chop the mushrooms, and finely chop the onion.

Step 3

Heat olive oil in a non-stick skillet over medium heat.

Step 4

Add the diced red bell pepper, mushrooms, and onion to the skillet. Sauté for about 4-5 minutes or until the vegetables are soft.

Step 5

Add the baby spinach to the pan and cook until wilted, about 1-2 minutes.

Step 6

Lower the heat to medium-low. Pour the beaten eggs over the sautéed vegetables.

Step 7

Tilt the skillet to spread the eggs evenly across the pan. Allow the edges to set slightly, and use a spatula to gently lift the edges and let the uncooked eggs flow to the outer edges of the pan.

Step 8

Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese over half of the omelette.

Step 9

Carefully fold the unfilled half of the omelette over the cheese-covered half using a spatula.

Step 10

Cook for an additional 1 minute or until the omelette is fully set and the cheese has melted.

Step 11

Slide the omelette onto a plate, cut in half, and serve immediately.

Nutrition Facts

Serving size	(494.6g)

Amount per serving	% Daily Value*
Calories	734.2

Total Fat 55.7g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 804.5mg	0%
Sodium 1378.5mg	0%
Total Carbohydrate 20.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 6.5g
Protein 43.0g	0%

Vitamin D 160IU	0%
Calcium 566.3mg	0%
Iron 5.8mg	0%
Potassium 855.2mg	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: 66.4%

Protein: 22.8%

Carbs: 10.8%