A Veggie Omelet is the perfect healthy, protein-packed breakfast or brunch option that’s quick to prepare and bursting with fresh, colorful vegetables. This dish is versatile and allows you to use whatever veggies you have on hand, making it customizable to your preferences. The eggs provide a fluffy and delicate base, while the vegetables bring a satisfying crunch and a boost of nutrients. Whether you’re in the mood for a light start to your day or need a simple, nutritious meal, a veggie omelet is always a great choice.
Ingredients:
- 3 large eggs
- ¼ cup bell peppers, diced (red, green, or yellow)
- ¼ cup mushrooms, sliced
- ¼ cup spinach, roughly chopped
- 2 tbsp onions, finely chopped
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 2 tbsp shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions:
- In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined. Set aside.
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the onions and bell peppers, cooking until softened, about 2-3 minutes.
- Add the mushrooms and continue to sauté for another 2-3 minutes until they release their moisture and begin to brown.
- Toss in the spinach and cook for an additional minute, just until wilted.
- Spread the veggies evenly in the pan, then pour the beaten eggs over the top, tilting the pan to ensure the eggs cover all the vegetables.
- Cook for 2-3 minutes, gently lifting the edges of the omelet to allow uncooked egg to flow underneath. If desired, sprinkle shredded cheese over the omelet during the last minute of cooking.
- Once the eggs are set, carefully fold the omelet in half and slide it onto a plate. Garnish with fresh herbs if desired.
Serve immediately and enjoy your fresh and flavorful Veggie Omelet!
