Description

A Veggie Omelette is a light yet filling dish made by folding a fluffy, golden egg omelette around a variety of sautéed vegetables, such as bell peppers, onions, tomatoes, spinach, and mushrooms. The vegetables are typically cooked until soft and slightly caramelized, then added to the eggs as they cook in the pan. The omelette is often finished with cheese for extra creaminess, and fresh herbs like parsley or chives for added flavor. It’s a versatile and customizable meal, perfect for breakfast, lunch, or a light dinner. The veggie omelette offers a healthy, satisfying combination of protein, vitamins, and minerals, making it a great option for any time of day.

Ingredients

Scale

For the Veggie Omelette:

2 large eggs: The base of the omelette. Eggs provide protein, healthy fats, and essential nutrients.
¼ cup bell pepper: Diced. Bell peppers add a sweet, crunchy texture and are packed with vitamins A and C.
¼ cup onion: Diced. Onions provide flavor and contain antioxidants that are beneficial for health.
¼ cup spinach: Fresh. Spinach is rich in iron, fiber, and antioxidants, making it a perfect addition to any omelette.
¼ cup mushrooms: Sliced. Mushrooms add umami flavor and are a great source of vitamin D and fiber.
1 tablespoon olive oil: For cooking the omelette. Olive oil is a healthy fat that adds flavor and helps in sautéing the vegetables.
Salt and pepper: To taste. Seasoning the omelette enhances the flavors of the vegetables and eggs.
Optional Garnishes: Fresh herbs (parsley, chives, or cilantro), shredded cheese, or a dollop of sour cream for added flavor.

Optional Add-Ins:

Cheese: A sprinkle of your favorite cheese, like cheddar, mozzarella, or feta, can be added to the omelette for a creamy, savory touch.
Avocado: Sliced avocado can be added on top for a creamy, healthy fat boost.
Hot Sauce or Salsa: If you like a bit of heat, add a drizzle of your favorite hot sauce or a spoonful of salsa.

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Instructions

First Step: PREPARE THE VEGETABLES

Chop the Vegetables: Begin by preparing the vegetables. Dice the bell pepper and onion, slice the mushrooms, and roughly chop the spinach. Having everything prepped ahead of time ensures a smooth cooking process and avoids any last-minute scrambling.
Heat the Oil: In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onions and bell peppers. Sauté them for 2-3 minutes until they begin to soften.
Add the Mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 2-3 minutes, stirring occasionally, until the mushrooms begin to release their moisture and soften.
Add the Spinach: Add the spinach to the skillet and cook for another 1-2 minutes, just until it wilts down. Season the vegetable mixture with a pinch of salt and pepper to taste.
Set Aside the Vegetables: Once the vegetables are cooked and softened, remove them from the skillet and set them aside while you prepare the eggs.

Second Step: BEAT AND COOK THE EGGS

Beat the Eggs: Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper.
Cook the Omelette: In the same skillet, add a bit more olive oil or butter if needed, and pour the beaten eggs into the pan over medium heat. Allow the eggs to cook undisturbed for about 1-2 minutes, letting the edges set while the center remains slightly runny.
Add the Vegetables: Once the eggs are partially set, spread the cooked vegetables evenly over one half of the omelette.
Fold the Omelette: Carefully fold the other half of the omelette over the vegetables using a spatula. Let the omelette cook for another 1-2 minutes to allow the eggs to fully set. If you prefer a fully cooked omelette, you can cook it for an additional minute.
Check for Doneness: Check the omelette by gently lifting the edge with a spatula. If the eggs are fully set and no longer runny, it’s ready to serve.

Third Step: GARNISH AND SERVE

Garnish the Omelette: Once the omelette is cooked, remove it from the skillet and transfer it to a plate. You can garnish it with fresh herbs like parsley, chives, or cilantro, or top it with a sprinkle of cheese if desired.
Slice and Serve: Cut the omelette in half or into wedges and serve immediately. Enjoy with a side of toast, avocado, or your favorite breakfast accompaniments.

Prep Time: 5 minutes
Cook Time: 5-10 minutes

Nutrition

Calories: 250 kcal
Fat: 16g
Carbohydrates: 12g
Protein: 20g