Description
A fluffy, nutritious, and easy-to-make veggie omelette packed with fresh vegetables and melted cheese. Perfect for a quick breakfast or brunch!
Ingredients
For the Omelette:
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3 large eggs
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2 tsp milk, cream, or sour cream
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1 Tbsp butter (divided)
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¼ cup chopped mushrooms
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2 Tbsp finely chopped white onion
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2 Tbsp finely chopped red bell pepper
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2 Tbsp finely chopped green bell pepper
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¼ cup shredded cheddar cheese
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Salt and pepper, to taste
Instructions
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Whisk the eggs and dairy: In a mixing bowl, whisk the eggs and milk (or cream) until smooth to create a fluffy texture.
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Sauté the vegetables: Melt half the butter in a skillet over medium heat. Add mushrooms, onions, and bell peppers. Cook until softened, about 5-7 minutes, stirring occasionally.
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Cook the eggs: Add the remaining butter to the pan and lower the heat to medium-low. Pour in the egg mixture and let it set for about 2-3 minutes.
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Move the eggs: Gently push the edges of the omelette with a spatula, tilting the pan to let the uncooked egg flow underneath. Repeat until there is no liquid left.
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Add cheese and season: Once the eggs are almost set, sprinkle cheese over half of the omelette. Season with salt and pepper.
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Fold and serve: Carefully fold the omelette in half or thirds. Slide it onto a plate and serve immediately.
Notes
For extra fluffiness, whisk the eggs thoroughly and cook on low heat. You can also customize the omelette by adding spinach, tomatoes, or feta cheese for extra flavor. Serve with whole-grain toast or fresh avocado for a balanced meal!
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Calories: ~368 kcal
- Sugar: ~3.7g
- Sodium: ~345mg
- Fat: ~29.3g
- Saturated Fat: ~13.6g
- Unsaturated Fat: ~15g
- Carbohydrates: ~6.1g
- Fiber: ~1.2g
- Protein: ~21.9g
- Cholesterol: ~597mg
Keywords: veggie omelette, healthy breakfast, low-carb omelette, high-protein breakfast, vegetarian breakfast, easy omelette recipe, gluten-free omelette