Veggie Omelet
This veggie omelet is a delicious and filling breakfast made with eggs and stuffed with vegetables and shredded cheese - easy & versatile!
Servings 1 serving
Calories 358kcal
Ingredients
- 1 tablespoon olive oil
- ¼ cup red onions finely chopped
- ¼ cup red bell peppers finely chopped
- ¼ cup mushrooms sliced
- 1 cup 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
Video
Notes
Storage: This omelet is best enjoyed immediately after cooking. But if you have leftovers, store them in an airtight container for up to 2 days.
Nutrition
Calories: 358kcal | Carbohydrates: 9g | Protein: 18g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 345mg | Sodium: 260mg | Potassium: 519mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4626IU | Vitamin C: 59mg | Calcium: 215mg | Iron: 3mg