October 25, 2023

Veggie Omelette

Welcome to our kitchen, where we’re about to whip up a delightful Veggie Omelette that’s not only bursting with flavor but also packed with nutritious goodness. This versatile dish is perfect for breakfast, brunch, or even a quick and satisfying dinner. Let’s dive into the world of colorful veggies and eggs with this easy-to-follow recipe.

Veggie Omelette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 2
Calories 300 kcal


  • 4 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup diced bell peppers mix of red, green, and yellow
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onions
  • 1/4 cup sliced mushrooms
  • 1/4 cup chopped spinach
  • 1/4 cup shredded cheese cheddar, mozzarella, or your favorite blend


Prep the Veggies:

  • Wash and dice the bell peppers, tomatoes, red onions, mushrooms, and chop the spinach.

Whisk the Eggs:

  • In a bowl, crack the eggs and whisk them together with milk until well combined. Season with salt and pepper according to your taste.

Sauté the Veggies:

  • Heat olive oil in a non-stick skillet over medium heat. Add the diced bell peppers, tomatoes, red onions, mushrooms, and chopped spinach. Sauté until the veggies are tender, about 5-7 minutes.

Egg Mixture:

  • Pour the whisked eggs over the sautéed veggies in the skillet. Allow the eggs to set slightly around the edges.

Cheese it Up:

  • Sprinkle the shredded cheese evenly over the egg and veggie mixture.
  • Fold and Flip: Once the edges of the omelette are set, carefully fold it in half using a spatula. Allow it to cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.

Serve and Enjoy:

  • Slide the Veggie Omelette onto a plate and serve it hot. Garnish with additional herbs or a dollop of sour cream if desired.

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