Vegetable Omelette
A light and healthy vegetable omelette — perfect for breakfast, brunch, or a quick lunch. Packed with protein and colorful veggies, it’s a delicious way to start the day.
Vegetable Omelette
A light and healthy vegetable omelette — perfect for breakfast, brunch, or a quick lunch. Packed with protein and colorful veggies, it’s a delicious way to start the day.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Omelette
- 4 eggs
- 2 tbsp milk (optional, for fluffiness)
- 1/2 bell pepper (red or yellow), diced
- 1/2 small onion, finely chopped
- 1 small tomato, diced (seeds removed)
- A handful of spinach or parsley, chopped
- 2 tbsp grated cheese (optional)
- Salt and pepper to taste
- 1 tbsp olive oil or butter
Preparation Steps
-
Prepare the vegetables:
Dice the pepper, tomato, and onion. Chop the spinach or herbs.
-
Beat the eggs:
In a bowl, whisk eggs with milk, salt, and pepper.
-
Sauté the veggies:
Heat oil or butter in a non-stick pan. Add onion and bell pepper, cook for 2–3 minutes. Add tomato and spinach, cook for 1 more minute.
-
Add the eggs:
Pour the beaten eggs over the vegetables. Cook on medium heat for 3–5 minutes until set. Optionally, sprinkle cheese on top.
-
Finish and serve:
Fold the omelette in half, slide onto a plate, and serve hot.
Chef's Tip
- Don’t overmix the eggs — light whisking makes the omelette fluffier.
- Use whatever veggies are in season: zucchini, mushrooms, green onions, etc.
- Add chili flakes or herbs (like oregano or thyme) for extra flavor.
Nutrition Facts
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