Very Veggie Omelet

Brighten up your mornings with this nutrient-packed Very Veggie Omelet, a deliciously healthy start to your day! Overflowing with vibrant colors and fresh flavors, this omelet combines fluffy, seasoned eggs with a medley of sautéed vegetables like bell peppers, mushrooms, spinach, and juicy cherry tomatoes. A touch of melted cheddar cheese adds a satisfying creaminess, making this dish irresistible yet wholesome. Ready in just 20 minutes, this easy and customizable recipe is perfect for busy breakfasts or brunches, ensuring you power through your day with a hearty, veggie-rich meal. Whether you're looking for a protein-packed breakfast or a vegetarian delight, this omelet strikes the perfect balance of taste and nutrition.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces eggs
• 2 tablespoons milk
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup bell pepper (red, yellow, or green), diced
• 0.5 cup mushrooms, sliced
• 0.5 cup spinach leaves
• 0.25 cup cherry tomatoes, halved
• 0.25 cup onion, finely diced
• 0.25 cup shredded cheddar cheese
• 1 tablespoon olive oil or butter

Directions

Step 1

Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper, then whisk until well combined.

Step 2

Prepare all the vegetables by dicing the bell pepper, slicing the mushrooms, halving the cherry tomatoes, chopping the spinach, and dicing the onion.

Step 3

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

Step 4

Add the diced onion, bell pepper, and mushrooms to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.

Step 5

Add the cherry tomatoes and spinach leaves to the skillet, cooking for an additional 1-2 minutes until the spinach is wilted.

Step 6

Transfer the cooked vegetables to a plate and reduce the skillet heat to medium-low.

Step 7

Pour the whisked eggs into the skillet, ensuring they spread evenly to cover the pan surface.

Step 8

Allow the eggs to cook undisturbed for 1-2 minutes until they begin to set but are still slightly runny on top.

Step 9

Evenly distribute the cooked vegetables and shredded cheese over one half of the omelet.

Step 10

Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to seal.

Step 11

Cover the skillet with a lid and cook for another minute to melt the cheese and fully set the eggs.

Step 12

Slide the omelet onto a plate, garnish as desired, and serve immediately.

Nutrition Facts

Serving size	(463.2g)

Amount per serving	% Daily Value*
Calories	528.2

Total Fat 38.1g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 590.9mg	0%
Sodium 1017.6mg	0%
Total Carbohydrate 16.5g	0%
Dietary Fiber 4.3g	0%
Total Sugars 9.4g
Protein 31.1g	0%

Vitamin D 143.0IU	0%
Calcium 360.4mg	0%
Iron 4.1mg	0%
Potassium 879.0mg	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: 64.3%

Protein: 23.3%

Carbs: 12.4%