Veggie Omelette

Prep: 10 mins

Cook: 10 mins

Servings: 2

Category: Breakfast

Ingredients

  • 4 large eggs
  • 2 tablespoons milk or water
  • 1 tablespoon olive oil or butter
  • 1/4 cup bell pepper (any color), diced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup spinach, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup shredded cheddar cheese (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh herbs (e.g., parsley, chives) for garnish

Nutrition (per serving, with cheese)

Calories: 250
Total Fat: 18g
Cholesterol: 380mg
Carbohydrates: 6g
Sugars: 3g
Protein: 16g

Instructions

  1. In a medium bowl, whisk together the eggs and milk (or water) until well combined. Season with a pinch of salt and black pepper. Set aside.
  2. Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced bell pepper, cherry tomatoes, spinach, and red onion. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften. Remove the veggies to a plate and set aside.
  3. In the same skillet, add a little more oil or butter if needed. Pour half of the egg mixture (for one omelette) into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to set.
  4. Sprinkle half of the sautéed vegetables and half of the shredded cheddar cheese (if using) over one side of the eggs. Cook for another 1-2 minutes until the eggs are mostly set but slightly soft in the center.
  5. Using a spatula, gently fold the omelette in half over the filling. Cook for 30 seconds more, then carefully slide it onto a plate. Repeat the process with the remaining egg mixture and veggies for the second omelette.
  6. Garnish with fresh herbs if desired. Serve warm with a side of toast or fruit, and enjoy your veggie omelette!