Description
A quick, healthy, and versatile Veggie Omelet recipe combining fresh vegetables, eggs, and seasonings to create a light, fluffy, and protein-packed meal perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Egg Base
- 2 to 3 fresh whole eggs or egg whites (for a lighter version)
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- A handful (about 1/2 cup) spinach or kale, chopped
Cooking Essentials
- 1 tablespoon olive oil or butter
Optional Add-ins
- 1/4 cup shredded cheese (e.g., cheddar, mozzarella)
- Fresh herbs like parsley or chives, chopped, for garnish
Instructions
- Prep Your Veggies: Wash, dice, and chop bell peppers, onions, tomatoes, and greens into bite-sized pieces to ensure smooth and even cooking.
- Whisk the Eggs: Crack eggs into a bowl, add a pinch of salt and pepper, then whisk thoroughly until light and slightly frothy for a fluffy omelet texture.
- Sauté the Vegetables: Heat olive oil or butter in a nonstick skillet over medium heat. Add onions and bell peppers first; sauté for 2–3 minutes until they soften slightly. Then add tomatoes and spinach or kale and cook for another minute until greens wilt.
- Pour and Cook the Eggs: Spread the sautéed vegetables evenly in the pan. Pour the whisked eggs over the vegetables, tilting the pan gently to spread the eggs evenly. Cook over medium-low heat to avoid browning while allowing the eggs to set.
- Add Cheese and Fold: When the eggs start to set but the surface remains moist, sprinkle shredded cheese evenly over the top. Using a spatula, carefully fold the omelet in half and cook for an additional 30 seconds to melt the cheese inside.
- Serve Immediately: Slide the omelet onto a plate and garnish with fresh herbs if desired. Enjoy warm for the best flavor and texture.
Notes
- Choose fresh vegetables for better flavor and texture.
- Do not overfill the omelet to prevent sogginess.
- Cook eggs on medium-low heat to achieve fluffiness without browning.
- Preheat the pan to ensure even cooking of vegetables.
- Use a nonstick skillet for easy flipping and folding.
Nutrition
- Serving Size: 1 omelet
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: veggie omelet, healthy breakfast, quick meal, fluffy omelet, vegetable omelet, protein-packed breakfast