Veggie Omelet
A quick, nutritious breakfast classic made with fresh vegetables, fluffy eggs, and melted cheese. Perfect for busy mornings or a weekend brunch.
Servings 1
Calories 320kcal
Ingredients
- 2 large eggs
- ½ cup chopped bell peppers and onions mixed
- ¼ cup shredded cheese cheddar, mozzarella, or your choice
- Salt and black pepper to taste
- 1 tsp oil or butter for cooking
Instructions
- Prep the Veggies:
- Chop the peppers and onions into small, even pieces.
- Lightly sauté them in a non-stick skillet over medium heat for 2–3 minutes, just until softened. Remove from pan and set aside.
- Whisk the Eggs:
- In a small bowl, crack the eggs and whisk until fully combined.
- Add a pinch of salt and pepper.
- Cook the Omelet:
- In the same skillet, heat 1 tsp oil or butter over medium heat.
- Pour in the eggs and swirl the pan to spread evenly.
- Let cook undisturbed for about 1–2 minutes, until the edges are set and the center is just slightly runny.
- Add Filling & Fold:
- Sprinkle the sautéed peppers and onions evenly over one half of the omelet.
- Add the cheese on top of the veggies.
- Gently fold the omelet in half using a spatula.
- Finish & Serve:
- Cook for another 30 seconds to melt the cheese.
- Slide onto a plate and serve hot.
Notes
Tips & Variations
Serving Size: 1 Omlet
- Use egg whites or a plant-based egg substitute for a lighter version.
- Add spinach, mushrooms, or tomatoes for more veggies.
- Spice it up with chili flakes, hot sauce, or a dash of smoked paprika.
- Serve with toast, avocado, or fruit for a complete breakfast.
Serving Size: 1 Omlet
- Calories: ~320
- Protein: ~20 g
-
Total Fat: ~23.6 g
- Saturated Fat: ~9.2 g
- Trans Fat: ~0.3 g
- Cholesterol: ~402 mg
- Sodium: ~323 mg (before added salt)
-
Total Carbohydrate: ~9 g
- Dietary Fiber: ~1.5 g
- Sugars: ~4.5 g
