Description
This Yummy Veggie Omelet is a quick, nutritious breakfast option featuring sautéed onions and green bell peppers folded into fluffy eggs with melted Swiss cheese. Perfectly seasoned and easy to prepare, it makes a delicious, protein-packed start to your day.
Ingredients
Units
Scale
Vegetables
- 1 small onion, chopped
- 1 green bell pepper, chopped
Dairy & Eggs
- 4 large eggs
- 2 tablespoons milk
- 2 ounces shredded Swiss cheese
- 2 tablespoons butter, divided
Seasonings
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground black pepper
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir the chopped onion and green bell pepper in the butter until they become just tender, about 4 to 5 minutes. Transfer the cooked vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.
- Prepare Egg Mixture: In a separate bowl, beat together the 4 large eggs, 2 tablespoons milk, the remaining 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well combined.
- Cook Omelet Base: Melt the remaining 1 tablespoon of butter in the same skillet over medium heat, swirling it to coat the bottom. Once the butter is bubbly, pour in the egg mixture. Cook undisturbed until the bottom starts to set, about 1 minute. Gently lift the edges of the omelet with a spatula to allow any uncooked egg to flow to the skillet’s bottom. Continue cooking until the center looks mostly dry, about 1 to 2 more minutes.
- Add Cheese and Vegetables: Sprinkle the shredded Swiss cheese evenly over the omelet. Then spoon the sautéed vegetable mixture over one half of the omelet.
- Fold and Finish Cooking: Using a spatula, gently fold the omelet in half over the vegetables. Cook for about 1 minute more until the cheese melts to your desired consistency.
- Serve: Slide the omelet onto a plate, cut in half, and serve immediately.
Notes
- Use fresh vegetables for the best flavor and texture.
- Swiss cheese melts well and adds a mild nutty flavor—feel free to substitute with cheddar or mozzarella if preferred.
- Cooking at medium heat ensures eggs cook evenly without browning too much.
- For a fluffier omelet, separate the eggs and whip the whites before folding in yolks.
- Serve with whole grain toast or fresh fruit for a complete breakfast.
Nutrition
- Serving Size: 1 omelet (1/2 recipe)
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
