Description
This easy Vegetable Omelette is a fluffy, savory breakfast packed with colorful sautéed vegetables and melty cheddar cheese, ready in just 15 minutes.
Ingredients
- 3 large eggs
- 2 tsp milk, cream, or sour cream (10 mL)
- 1 Tbsp butter, divided (14 g)
- 1/4 cup chopped mushrooms (15 g)
- 2 Tbsp finely chopped white onion
- 2 Tbsp finely chopped red bell pepper
- 2 Tbsp finely chopped green bell pepper
- 1/4 cup shredded cheddar cheese (28 g)
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together the eggs and your dairy of choice until smooth and well combined.
- In a large sauté pan over medium heat, melt half of the butter. Add the mushrooms, onion, and bell peppers. Cook for 5 to 7 minutes until softened.
- Reduce heat to medium-low. Add the remaining butter and pour in the egg mixture. Let cook undisturbed for 2 to 3 minutes until the bottom starts to set.
- Use a spatula to gently lift the edges, tilting the pan to allow uncooked egg to flow underneath. Continue until the egg is mostly set with no liquid remaining.
- Sprinkle the cheese over the top and let it melt slightly.
- Fold the omelette in half or thirds, transfer to a plate, season with salt and pepper, and serve immediately.
Notes
- Use a non-stick skillet for easy flipping and cleanup.
- Customize with your favorite veggies, proteins, or cheeses.
- Don’t overcook to keep the omelette tender and fluffy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 345mg
