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Easy Vegetable Omelet Recipe

A good vegetable omelet is one of the comfort foods my husband and I both enjoy. Add a side of toast or biscuits, and you have the perfect breakfast!

Omelet on a plate and covered in salsa

Of course, you don’t have to limit it to vegetables. Some folks don’t consider this a meal without meat.

So if you have bits of meat left over from last night’s dinner, toss it into the mix. I also sometimes add dice ham.

We enjoy an omelet for a weekend brunch. Although this is typically when we have it, there are times when we decide to serve breakfast food for dinner.

We also enjoy these ham and egg cups that you can make in advance and heat up when you want them. If you make a batch, you can store them in the fridge for a few days.

In order to get our daily servings of veggies, we opt for a vegetable omelet that we serve with toast—made with wheat bread for him and gluten-free grains for me. We enjoy spreading pumpkin butter on the toast for extra deliciousness.

Regardless of what time of day it is, a vegetable omelet is the ideal meal. In fact, it’s perfect at the end of a long, stressful day.

In addition to the toast, I often serve this with a side of fruit for even more nutrition. Equally important, you can serve as many or as few people as you need to.

Best Vegetables for Your Omelet

As I started thinking about what vegetables to put in the omelet, I realized that almost any veggie works.

Most of the time, I go the traditional route and use peppers, onions, and tomatoes. However, there are so many others you can use.

Here are some vegetables you can add to your omelet:

  • Green beans—French cut will be delicious and add a delicate touch.
  • Carrots—Diced or julienned are best if you steam them first.
  • Spinach or kale—Chop and sauté the spinach or kale first for the best results.
  • Olives—Sliced olives straight from the can add a delicious touch to any omelet.
  • Mushrooms—Slice a handful and toss into the omelet to add an earthy flavor.

If you’re in a hurry to get the printable recipe, please feel free to scroll down to the bottom of the page.

Vegetable Omelet Ingredients

For a vegetable omelet, you’ll need eggs and vegetables. I also like cheese on mine, but it’s not absolutely necessary.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How to Make a Vegetable Omelet

Most of the time, I like to use the smallest pan that suits my needs. For this omelet, I used my 8” pan.

Small 8" nonstick frying pan

I measured out the kale, frozen diced onions, and peppers. Saute the frozen vegetables.

Diced frozen onions and peppers in small bowls

Then I diced some tomatoes and measured some shredded cheese.

Diced tomatoes and shredded cheese in small bowls

Next I cracked the eggs and whisked them. If you like your eggs fluffier and lighter, add a tablespoon of milk or cream.

2 cracked eggs in a bowl

Now It’s Time to Cook Your Vegetable Omelet

Pour the eggs into a hot skillet. Since mine is nonstick I didn’t add butter.

However, if you’re concerned about the eggs sticking, use butter or nonstick cooking spray.

Eggs poured into the pan and starting to cook

After the eggs cook for a few seconds, I put a lid on the pan to help things along and make the process go more quickly.

Eggs in a pan with a lid

Once the eggs are almost done on top, I take the lid off and add the veggies on one side. After all, it wouldn’t be a vegetable omelet without the goodies.

I put about a third of the cheese on the other side to help everything stick together.

Omelet with vegetables and cheese added

With attention to keeping the eggs intact, use a small spatula and carefully fold the omelet over on itself.

Omelet folded in the pan

Add the rest of the cheese and let it melt. You can put the lid back on to keep the heat in the skillet.

Vegetable omelet topped with cheese

Finishing Touches

Once the cheese is melted, carefully transfer the omelet from the skillet to a plate. Add whatever topping you like. My husband and I like various types of salsa.

Omelet on a plate and topped with salsa

Finally, add some buttered toast, and you have a delicious, nutritious meal.

Omelet with vegetables and cheese added

Enjoy a Vegetable Omelet with Friends

If you decide to have a few friends over for brunch, why not serve vegetable omelets? You can have a variety of fillings for each person to choose from and make them to order.

Whether your guests want onions and peppers or tomatoes and mushrooms you can make them all happy.

One of the beautiful things about a vegetable omelet is that it is so quick and easy to prepare. You can generally cook one in less than ten minutes start to finish.

Not only will you have a meal on the table quickly, but also your guests will be satisfied with a delicious brunch or dinner.

Vegetable omelet with spinach and salsa

All things considered, you’re serving a well-balanced meal that is delicious and beautiful. As long as you have eggs, cheese, and a few vegetables on hand, you can serve this dish.

It’s especially good when served with banana nut muffins or pumpkin muffins.

More Recipes

More comfort food from my blog:
Mac-and-Cheese with Ham Casserole
Sausage and Peppers Over Rice
Homemade Bean Soup

See this recipe shared at Weekend Potluck and Meal Plan Monday.

Yield: 1 omelet

Vegetable Omelet

Vegetable omelet with spinach and salsa

This quick and easy vegetable omelet will satisfy even the biggest appetite.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 eggs
  • 1/2 cup cheese
  • 1/4 cup frozen diced bell peppers
  • 1/4 cup frozen diced onions
  • 1/4 cup diced tomatoes
  • 2 tablespoons salsa
  • 1 tablespoon milk (optional)
  • Dash of salt
  • Pepper to taste

Instructions

  1. In a nonstick skillet, saute the onions and peppers on medium-high.
  2. Add the diced tomatoes and cook for about a minute.
  3. Remove the vegetables from the pan.
  4. Crack the eggs into a small mixing bowl and whisk until frothy. For a fluffier omelet, add a tablespoon of milk.
  5. Pour the eggs into the pan and cook on medium heat. Cover the pan to speed the process.
  6. Remove the lid and pour the cooked vegetables onto one side of the omelet and approximately 1/3 of the cheese onto the other side.
  7. Salt and pepper to taste.
  8. Carefully fold the omelet over itself.
  9. Top with cheese and let it melt a little bit. You may put the lid back on to help things along.
  10. Transfer the omelet to a plate and top with salsa.

Notes

Serve this delicious omelet with hot buttered toast, biscuits, or fresh fruit.

Nutrition Information

Yield

1

Serving Size

1 omelet

Amount Per Serving Calories 458Total Fat 31gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 434mgSodium 1016mgCarbohydrates 17gFiber 4gSugar 7gProtein 29g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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Claire

Thursday 28th of May 2020

This looks tasty. Love omelets :)

angie

Sunday 10th of February 2019

oh so yummy, I work midnoc shift and this would be the perfect meal for me thanks so much for sharing come see us at http://shopannies.blogspot.com

southernhomeexpress

Sunday 10th of February 2019

Hi Angie, I love omelets any time! They're one of my comfort foods. I hope you enjoy it!

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