Veggie Omelette

Name: Veggie Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: american
Ingredients: 2 pcs egg (large); 1 tbsp milk (whole milk); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tsp butter; 0.25 cup onion (small, finely chopped); 0.25 cup bell pepper (small, finely chopped (any color)); 0.25 cup tomato (small, deseeded and finely chopped); 0.25 cup spinach (fresh, roughly chopped); 2 tbsp cheddar cheese (shredded)

RATING

4.4/5(118)

TASTE SCORE

9/10

A light, fluffy omelette packed with colorful, tender-crisp vegetables and just a hint of melted cheese. This quick breakfast or brunch dish comes together in under 15 minutes and is endlessly adaptable to whatever veggies you have on hand.

PREP

COOK

SERVES

1 PIECE

301 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prep the vegetables.
1.Finely chop onion, bell pepper, and tomato into small, even dice.
2.Roughly chop the spinach and set all vegetables aside.
mix · ~1 min
Beat the eggs.
1.Crack 2 eggs into a mixing bowl.
2.Add milk, salt, and black pepper.
3.Whisk vigorously until fully combined and slightly frothy, about 30 seconds.
TIPVigorous whisking incorporates air for a fluffier omelette.
saute · ~3 min
Sauté the vegetables.
Melt butter in a nonstick skillet over medium heat. Add onion and bell pepper; sauté until softened, about 2 minutes. Add tomato and spinach; cook until spinach just wilts, about 30 seconds more.
TIPDon't overcook the spinach — it should stay bright green.
fry · ~4 min
Cook the omelette.
1.Reduce heat to medium-low. Pour the beaten eggs evenly over the sautéed vegetables.
2.Let cook undisturbed until edges begin to set, about 1 minute.
3.Sprinkle shredded cheddar cheese over one half of the omelette.
4.Gently lift edges with a spatula, tilting the pan to let uncooked egg flow underneath.
5.Cook until the omelette is set but the top is still slightly glossy, about 2 minutes.
TIPLower heat prevents the bottom from browning before the top sets.
assemble · ~1 min
Fold and serve immediately.
Use the spatula to carefully fold the omelette in half over the cheese. Slide onto a warm plate and serve right away.
TIPSlide onto the plate with the fold facing away for a clean presentation.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use a nonstick skillet and a silicone spatula to prevent sticking and ensure a clean fold.
2
Beat the eggs until slightly frothy—this incorporates air for a light, fluffy texture.
3
Reduce heat to medium-low before adding eggs to avoid browning the bottom before the top sets.
4
Add the cheese off the heat or just before folding so it melts gently without turning greasy.
5
Prep all vegetables in a small, even dice so they cook quickly and distribute evenly in the omelette.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace the milk with an extra egg white and add 1/4 cup of cottage cheese or diced cooked chicken for a protein-packed meal that keeps you full longer.

low oil

Low-oil

Use a nonstick pan with cooking spray instead of butter; also skip the cheese to reduce fat and calories while keeping the vegetable filling light.

dairy free

Dairy-free

Swap the butter for olive oil and the cheddar for a dairy-free shredded cheese or nutritional yeast; use unsweetened almond milk in the eggs to keep the recipe lactose-free.

Greek inspired

Greek-inspired

Replace cheddar with crumbled feta, swap spinach for chopped kale, and add a pinch of dried oregano and a handful of kalamata olives for a Mediterranean twist.

mushroom & herb