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This Veggie Omelet is a classic omelet stuffed with cooked red onions, peppers, mushrooms, and spinach. If you’re looking for a way to switch up your breakfast, try this high-protein egg breakfast loaded with vegetables. It’s easy, flavorful, and highly customizable – the perfect breakfast omelet or simple brunch recipe.
Starting off your day with a veggie omelet is perfection. Each bite is loaded with perfectly cooked veggies and cheese. Enjoy this with a hot cup of coffee, or whip it up as a quick brunch recipe as well!
why you’ll love this vegetable omelet
- Nutritious. Eggs are high protein and the omelet is loaded with healthy ingredients, providing fuel to your body to jumpstart your day!
- Great way to eat more veggies. Cooking omelets are a great way to change up and increase your veggie intake!
- Use up leftovers. Nothing is easier than an omelet for using up leftover vegetables, meats and cheeses. It’s a great way to clean out the fridge at the end of the week.
Ingredients to make a veggie omelet
- Eggs: Use whatever type of eggs that you prefer for this recipe and whisk them well.
- Olive oil: Frying up the omelet in olive oil gives a nice outer texture that pairs really well with the inside ingredients.
- Veggies: Use any vegetables you want. I’m using, red onions, red peppers, mushrooms and baby spinach. Diced red onions are great because they add a sweetness and a bit of a crunch. Sliced mushrooms add a hearty taste and texture to the dish. Make sure to chop the veggies similarly in size and add the spinach at the end so it doesn’t wilt too much.
- Shredded cheddar cheese: Using shredded cheese melts extremely quickly within the omelet.
How to make a mixed vegetable omelet
- Add the prepared veggies (minus the spinach) to a hot skillet, with a little bit of oil.
- Add in the spinach and sautee.
- Remove the cooked veggies from the pan and add the eggs.
- Cook until the omelet starts to look done, then add the cheese and cooked vegetables to one half of the egg.
- Fold the top half of the egg over the top.
- Cook until the cheese is melted.
Tips for making veggie omelet
- Don’t add milk. Refrain from adding milk to your egg mixture, and only use water. The addition of water thins out the egg and helps to give it an omelet consistency.
- Tilt the pan. To make sure the egg mixture gets fully cooked in the skillet, pick up the pan by the handle and tilt it around once the egg is added.
- Don’t flip the omelet. Refrain from trying to flip the omelet. The heat should be carry through just fine for the top and bottom.
popular substitutions & additions
- Different Cheese. An easy way to change the flavor is to change the type of shredded cheese. Colby jack cheese, pepper jack cheese or even feta cheese are great options.
- Veggies. Mix and match the veggies. You can easily add in any other vegetables that you’d like or simply remove ones that you don’t care for.
- Seasoning. Add some heat with cayenne pepper or red chili flakes.
- Toppings. Don’t forget to add toppings! Fresh cilantro, sour cream, and even more shredded cheese are delicious.
what to serve with your omelet with spinach
- Oatmeal Breakfast Bars
- Strawberry Banana Smoothie
- Smoothie Bowl (3 Ways)
- Breakfast English Muffin Pizzas
how to reheat & store veggie omelets
Leftover omelets are great and mean that you’ll get to come back and enjoy the flavors again. Just store the omelet in an airtight container with a lid once it has cooled down.
To reheat a leftover omelet, use the microwave or put the omelet back into the pan on a low setting. Stay close and remove from the heat once it’s warmed all the way through.
how long will this vegetable omelet last in the fridge?
Make a plan to eat the remaining omelet within 1-2 days after storing it.
can i freeze omelets?
This egg omelet is best enjoyed fresh. While I don’t recommend freezing the omelet, the prepped veggies could be frozen so that they’re ready to thaw and use for another time.
Frequently asked questions
Yes, any vegetables that are crunchy or harder in texture should be cooked before adding to an omelet.
Water is the only liquid that you should be adding to your egg mixture. Adding milk will only make the omelet “loose” and watery because the milk won’t fully mix in with the eggs.
There is no need to flip an omelet. The bottom side of the omelet will cook from the heat of the pan, and once the top is flipped over, that internal heat will melt the rest of the cheese.
Are you craving an egg omelet now? I know I am! It’s so easy to make an omelet with everyday ingredients and leftover veggies. Enjoy making an egg omelet and changing it up every time if you choose!
More egg recipes:
- Scrambled Eggs with Cottage Cheese
- Vegetable Frittata
- Kale Frittata
- Breakfast Egg Strata
- Avocado Toast with Egg
- Low Carb Egg Wrap
- Sheet Pan Eggs
- Mediterranean Frittata
- Mediterranean Egg Wrap
- How to Make Crepes
If you try this healthy-ish feel good Veggie Omelete recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Veggie Omelet recipe was originally published on February 19, 2017. The recipe has been slightly modified since it was originally made with a special jalapeno garlic infused olive oil. But the recipe is essentially the same and now includes new step-by-step photos for how to make the recipe.
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Veggie Omelet
Ingredients
- 1 tablespoon olive oil
- ¼ cup finely chopped red onions
- ¼ cup finely chopped red peppers
- ¼ cup sliced mushrooms
- 1 cup fresh baby spinach
- salt and pepper to taste
- 2-3 eggs
- 1 tablespoon water
- 2 tablespoons shredded cheddar cheese
- Fresh parsley for serving
Instructions
- Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat. Add the red onions, red peppers and mushrooms and cook until crisp tender, about 3-5 minutes. Add the spinach and continue cooking until the spinach wilts, about 1 more minute. Transfer the vegetables to a small bowl and wipe down the pan.
- Crack and beat eggs with water in a small bowl. Pour the egg mixture in the same pan. As eggs begin to set around the edge of the skillet, use a spatula to gently push cooked portions toward the center of the skillet. Tilt and rotate the skillet to allow uncooked eggs to flow into empty spaces.
- When eggs are almost set, add the cooked vegetables to half of the omelet and add the cheddar cheese on top. Place a spatula under the un-filled half, and fold over.
- Gently slide from the skillet onto a plate. Season with salt and pepper and serve immediately top with fresh parsley
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you.
Easy, tasty wonderful recipe. It reminds me the good all days in Lebanon.
God Bless you Yumna
My wife and I love all your recipes.
This is such an easy recipe and I’ve had veggie omelets at restaurants before, but this one has got to be my favorite. And it’s very filling as well and makes me feel good that I got a good amount of veggies and protein in to start my day
So glad you liked it, Jacqueline!
Hello, great recipe. I noticed the ingredients has a pinch of salt but it’s not mentioned in the instructions. I assume you add it to the sautéed veggies after a bit?
Hi Pam! Great question! I updated the recipe card to reflect the user of the salt. I just season at the end, but you can add a pinch to your veggies as well!