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Vegetable Omelette Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 250
A quick and nutritious vegetable omelette packed with fresh ingredients and flavors, perfect for a wholesome breakfast or brunch.

Ingredients

Eggs

  • 3 large eggs (room temperature)
  • 2 tablespoons whole milk or heavy cream

Vegetables

  • 0.5 medium onion (finely diced)
  • 0.25 cup bell peppers (chopped (any color))
  • 0.25 cup fresh mushrooms (sliced thin)
  • 2 tablespoons fresh spinach (roughly chopped)
  • 1 medium tomato (diced, seeds removed)
  • 0.25 cup bell peppers (chopped (any color))
  • 2 tablespoons shredded cheese (cheddar or mozzarella)
  • 2 tablespoons butter or olive oil (divided)

Seasonings

  • to taste salt and black pepper
  • 0.25 teaspoon garlic powder

Herbs & Extras

  • to garnish fresh herbs (chives, parsley, or basil)
  • 0.25 cup zucchini (thinly sliced)
  • 2 tablespoons corn kernels
  • 1 tablespoon fresh herbs (dill, oregano)
  • to taste hot sauce or red pepper flakes (for heat)

Instructions 

  • Heat 1 tbsp butter, sauté onions 2–3 min, add peppers, mushrooms, spinach, and tomatoes; season.
  • Whisk eggs with milk, salt, pepper, garlic powder; rest 1 min.
  • Heat remaining butter, pour egg mixture, cook until edges set.
  • Spread vegetables on half, add cheese, fold omelette, garnish with herbs.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 250kcal
Cost: $8
Course: Breakfast
Cuisine: American
Keyword: Omelette, Vegetables