Loaded Veggie Omelet Rich in Flavor and Nutrition
This veggie omelet is a quick and versatile recipe that combines sautéed vegetables, fluffy eggs, and melty cheese. Perfect for breakfast, lunch, or dinner, it’s easy to customize with your favorite vegetables and cheeses, making it a wholesome and satisfying choice any time of day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 large omelet (2 servings)
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tablespoons butter, divided
1 small onion, chopped
1 green bell pepper, chopped
¾ teaspoon salt, divided
4 large eggs
2 tablespoons milk
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese
Instructions
- Melt 1 tablespoon butter in a medium skillet over medium heat. Cook onion and bell pepper until tender, about 4–5 minutes. Transfer to a bowl, season with ¼ teaspoon salt, and set aside.
- In a bowl, whisk eggs, milk, remaining ½ teaspoon salt, and pepper until well combined.
- Melt remaining 1 tablespoon butter in the skillet. Once bubbly, pour in the egg mixture. Cook undisturbed for 1 minute until the bottom sets.
- Lift edges with a spatula, letting uncooked egg flow underneath. Cook until the center is nearly set, 1–2 minutes.
- Sprinkle cheese over the omelet, then spoon the vegetables onto one half. Fold the omelet over and cook for about 1 minute, until cheese melts.
- Slide onto a plate, cut in half, and serve immediately.
Notes
- For extra veggies, add mushrooms, spinach, or tomatoes.
- Switch up the cheese with cheddar, Gouda, or mozzarella.
- Add cooked ham, turkey, or bacon for a heartier omelet.
- Spice it up with hot sauce, salsa, or red pepper flakes.
Nutrition
- Serving Size: ½ omelet
- Calories: 260
- Sugar: 3g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 300mg
