Description
A delicious and nutritious vegetable omelette packed with colorful veggies and cheese, perfect for breakfast or brunch.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bell peppers, diced (any color)
- 1/4 cup onion, diced
- 1/4 cup mushrooms, sliced
- 1/2 cup spinach, chopped
- 1/4 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil or butter
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Add the diced bell peppers, onion, and mushrooms to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender.
- Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.
- Pour the egg mixture over the sautéed vegetables in the skillet. Tilt the pan to ensure the eggs cover the vegetables evenly.
- Cook for about 3-4 minutes, or until the edges start to set. Carefully lift the edges with a spatula to allow uncooked eggs to flow underneath.
- Sprinkle the shredded cheese on top of the omelette.
- Once the eggs are mostly set but still slightly runny on top, fold the omelette in half using a spatula. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- Slide the omelette onto a plate and serve immediately.
Notes
- For added flavor, try incorporating fresh herbs like chives or parsley into the egg mixture before cooking.
- Substitute any of the vegetables with your favorites, such as zucchini, tomatoes, or broccoli, for a personalized twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg