Description
This Loaded Veggie Cheese Omelette is a hearty, colorful breakfast packed with fresh vegetables and melted cheese. It’s fluffy, flavorful, and easy to make — perfect for a nutritious start to your day or a quick lunch option.
Ingredients
- 3 large eggs
- 2 tbsp milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup bell peppers, diced (red, green, or yellow)
- 1/4 cup onion, finely chopped
- 1/4 cup mushrooms, sliced
- 1/4 cup spinach, chopped
- 1/4 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp olive oil or butter
- Fresh herbs (parsley or chives), for garnish
Instructions
- In a bowl, whisk together the eggs, milk, salt, and pepper until light and frothy.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add the bell peppers, onion, and mushrooms. Sauté for 3-4 minutes until softened.
- Stir in the spinach and cook for another minute until wilted. Remove vegetables from the pan and set aside.
- Pour the egg mixture into the same skillet, tilting to spread evenly. Cook for about 1-2 minutes until edges start to set.
- Sprinkle the cooked vegetables and cheese evenly over one half of the omelette.
- Fold the omelette in half and cook for another 1-2 minutes until the cheese melts and the eggs are fully cooked.
- Slide onto a plate, garnish with fresh herbs, and serve hot.
Notes
- Add jalapeños or chili flakes for a spicy kick.
- Use low-fat cheese for a lighter version.
- Pairs well with toast, avocado slices, or a side salad.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American