Veggie Omelet Recipe

A veggie omelet and buttered toast on a plate

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This easy veggie omelet recipe with cheese is a quick and healthy breakfast anyone can make at home with just a single frying pan and 20 minutes.

Servings omelet

Prep Time 10

Cook Time 12

Total Time 22

Equipment

8-inch frying pan

Ingredients

2 large eggs
1 tbsp milk
2 tbsp bell pepper diced
2 tbsp roma tomato diced
2 tbsp red onion diced
1 tbsp jalapeno diced
1 scallion sliced
2 tbsp shredded cheese mozzarella or cheddar, optional

US Customary - Metric

Instructions

First, whisk together the eggs and milk in a small bowl until fully combined.
Next, grease a frying pan with cooking spray or butter and heat over medium-low heat. Add the beaten eggs, then add the diced bell pepper, tomato, onion, jalapeno, and the lighter parts of the scallions, dispersing the veggies evenly over the eggs. Let cook undisturbed until the bottom is golden-brown and the top of the eggs have solidified, about 8 to 10 minutes.
Turn heat to low, then sprinkle shredded cheese over half of the omelet. Carefully fold the omelet in half to cover the cheese, using a rubber spatula to lift up from the edges. Cook until the cheese melts, about 1 to 2 more minutes.
Carefully slide the omelet out of the frying pan and onto a plate, using a spatula to help if necessary. Garnish with remaining scallions and serve immediately.

Notes

Prep tip: You'll only need a few tablespoons each of the veggies in this omelet - so what we like to do is spend a little extra time cutting up the entire onion, bell pepper, jalapeno, or whatever else is going into the omelet, and then store away whatever we don't use in the fridge. That way, we can easily grab already-chopped veggies the next day for another recipe. Most veggies will last at least a few days in air-tight containers.

Scallions: Separate the leafy green ends from the rest of the scallions when you're slicing them, and save these for a garnish later on. Add the rest of the scallions to the omelet while cooking.

Shredded cheese: If you like cheese with your eggs, we definitely suggest adding some shredded cheddar or mozzarella to your veggie omelet. These flavors both go great with fresh veggies! If you're not a fan of cheese, simply omit this ingredient.

Cooking tip: If you feel that the bottom of the eggs are crisping too fast and the top isn't solidifying, here's an easy trick - lower the heat a little to prevent the bottom from burning, then cover the pan with a lid. The steam will help cook the top surface of the eggs a little faster if needed.

Serving suggestions: Round out your veggie omelet breakfast with a side of toast or fresh fruit and a glass of juice.

Author: Nicole

Calories: 248kcal

Course: Breakfast, Brunch

Cuisine: American

Keyword: bell pepper, eggs, jalapeno, milk, red onion, scallions, shredded cheese, tomatoes

Nutrition