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–+ servings
Omelette with Veggies

Omelette with Veggies

Discover how to make a delicious Omelette with Veggies that's quick, healthy, and perfect for any meal. Packed with flavor and nutrients!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1/2 cup diced bell peppers (red, yellow, or green)
  • 1/2 cup chopped spinach
  • 1/4 cup sliced mushrooms
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • 1 tbsp olive oil or butter
  • to taste salt and pepper

Equipment

  • Nonstick skillet
  • Whisk or fork
  • Spatula
  • Cutting board and knife
  • Measuring cups

Method
 

  1. Start by washing and chopping your veggies. Dice the tomatoes, slice the mushrooms, and chop the spinach.
  2. Crack the eggs into a bowl and whisk them until smooth and slightly frothy.
  3. Heat a nonstick skillet over medium heat and add olive oil or butter.
  4. Once shimmering, toss in the chopped veggies and stir gently. Season with a pinch of salt.
  5. Pour the whisked eggs over the sautéed veggies, tilting the pan to spread them evenly.
  6. Let the eggs set for a minute or two without stirring, then sprinkle cheese on top.
  7. Cover the skillet briefly to let the cheese melt and the eggs finish cooking.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 18gFat: 18gSaturated Fat: 6gCholesterol: 400mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 25IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Feel free to swap in any veggies you have on hand, such as zucchini or broccoli. For a fluffier omelette, consider adding a splash of milk or cream to the eggs before whisking. Leftovers can be stored in an airtight container in the fridge for up to two days, best reheated in a skillet to maintain texture. For a vegan option, substitute the eggs with tofu scramble and use plant-based cheese. Enjoy experimenting with different herbs to add freshness!
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