Description
A colorful and nutritious vegetable omelette packed with flavor and perfect for breakfast or brunch.
Ingredients
- Fresh large organic eggs
- Bell peppers (red, yellow, or green)
- Mushrooms (cremini or shiitake)
- Spinach or kale
- Diced onion
- Fresh herbs (chives, parsley, or basil)
- Olive oil or butter
- Cheese (optional: feta, cheddar, or goat cheese)
Instructions
- Prep your ingredients: Chop the vegetables and lay them out in small bowls.
- Sauté the vegetables: Heat a non-stick skillet over medium heat, add olive oil or butter, and sauté onions until translucent. Add bell peppers and mushrooms, and sauté until tender (about 5-7 minutes).
- Whisk the eggs: In a bowl, crack eggs and add salt and pepper. Whisk until frothy.
- Pour and cook: Reduce heat slightly, pour the egg mixture over the sautéed veggies, swirl the pan, and cook until edges set (about 3-4 minutes).
- Fold and finish: When the omelette is almost set but still slightly runny on top, fold it in half and cook for another minute.
- Serve: Slide onto a plate and garnish with fresh herbs and cheese, if desired.
Notes
Don’t overcrowd your skillet and keep an eye on the heat to avoid burning the eggs.
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg
Keywords: vegetable omelette, breakfast, healthy eating, brunch, easy recipe