This Veggie Omelette Recipe is a nutritious and satisfying way to start your day. Made with fluffy eggs and packed with sautéed vegetables like bell peppers, spinach, onions, and mushrooms, it’s a quick, protein-rich breakfast that’s easy to customize and ready in minutes.
Yields: 1 serving
Prep time: 5 minutes
Cook time: 10 minutes
Why You’ll Love This
✔ Customizable with any veggies you have
✔ Restaurant technique for the perfect fold
✔ Meal-prep friendly – make ahead and reheat
✔ Naturally gluten-free & low-carb
Ingredients:
- 2 large eggs
- 1 tablespoon milk or water
- Salt and freshly ground black pepper to taste
- 1 teaspoon olive oil or butter
- 1/4 cup chopped vegetables (such as bell peppers, onions, mushrooms, spinach, tomatoes)
- 1/4 cup shredded cheese (such as cheddar, mozzarella, or a blend) (optional)
Equipment:
- Small bowl
- Whisk or fork
- Non-stick skillet (around 8 inches)
- Spatula
Instructions
Step 1: Whisk the Eggs
- In a small bowl, crack the two eggs. Add the milk or water, salt, and pepper. Whisk thoroughly until the yolks and whites are fully combined and slightly frothy. This will help create a light and airy omelette.
Step 2: Sauté the Vegetables
- Place a non-stick skillet over medium heat. Add the olive oil or butter and let it melt and coat the pan. Add your chopped vegetables and sauté for 2-3 minutes, or until they are slightly softened and fragrant. If using tomatoes, add them towards the end to prevent them from becoming too watery.
Step 3: Pour in the Eggs
- Once the vegetables are cooked, reduce the heat to low. Pour the whisked egg mixture evenly over the vegetables in the skillet.
Step 4: Cook the Omelette
- Let the eggs cook undisturbed for about 1-2 minutes, or until the edges start to set. You’ll see the cooked egg turning opaque. Gently lift the edges of the omelette with a spatula and tilt the pan so that the uncooked egg flows underneath. Repeat this process around the edges until most of the egg is set but the top is still slightly wet.
Step 5: Add Cheese (Optional)
- If using cheese, sprinkle it evenly over one half of the omelette.
Step 6: Fold and Serve
- Carefully fold the plain half of the omelette over the vegetable and cheese-filled half using your spatula. Cook for another 30 seconds to 1 minute, or until the cheese is melted and the omelette is heated through. Slide the omelette onto a plate and serve immediately.
Pro Tips
✅ Fluffier eggs: Whisk vigorously for 30 seconds
✅ Nonstick secret: Use enough butter and the right pan size
✅ Perfect fold: Remove from heat just before fully set (carryover cooking finishes it)
📊 Nutrition (Basic Omelette)
| Calories 250 | Protein 18g | Carbs 5g |
| Fat 18g | Fiber 1g | Keto-Friendly ✔ |
🍽 Serving Ideas
Brunch Spread: With toast and fresh fruit
Low-Carb: Serve with avocado and salsa
Protein Boost: Add diced ham or turkey
Enjoy your delicious homemade Veggie Omelette!
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