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cheese and veggie omelet easy omelet recipe egg breakfast recipes fluffy omelet with vegetables healthy breakfast ideas high protein breakfast quick brunch ideas vegetable omelet recipe vegetarian omelet yummy veggie omelet

Yummy Veggie Omelet – A Healthy, Protein-Packed Breakfast Recipe

Name: Veggie Omelet Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 tbsp Butter (divided); 1 small Onion (chopped); 1 Green Bell Pepper (chopped); ¾ tsp Salt (divided); 4 large Eggs; 2 tbsp Milk; ⅛ tsp freshly Ground Black Pepper; 2 oz Swiss cheese or Mozarella (shredded)

Looking for a quick, nutritious, and flavor-packed breakfast idea? This yummy veggie omelet is the ultimate go-to meal when you want something healthy, satisfying, and easy to make. With fresh vegetables, fluffy eggs, and gooey melted cheese, this vegetarian omelet recipe is not only perfect for busy mornings but also a great option for brunch or even a light dinner. Plus, it’s completely customizable—swap in your favorite veggies or cheese for a delicious twist every time!

Why You’ll Love This

Quick & Easy – Ready in just 20 minutes.
Nutritious & Filling – Packed with protein, vitamins, and healthy fats.
Customizable – Use any veggies or cheese you love.
Perfect Anytime – Great for breakfast, brunch, or a quick dinner.

Veggie Omelet Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

386

This vegetable omelet recipe combines sautéed onions and bell peppers with fluffy eggs, creamy milk, and Swiss cheese for a hearty, balanced breakfast. The soft, cheesy center with perfectly cooked veggies makes it an irresistible choice for egg lovers. Serve it with toast, a fresh salad, or even avocado slices for a wholesome start to your day.

Author:

Guiseppe

Ingredients

2 tbsp Butter (divided)
1 small Onion (chopped)
1 Green Bell Pepper (chopped)
¾ tsp Salt (divided)
4 large Eggs
2 tbsp Milk
⅛ tsp freshly Ground Black Pepper
2 oz Swiss cheese or Mozarella (shredded)

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Directions

In a skillet, melt 1 tablespoon butter over medium heat.
Add onion and bell pepper, cooking until tender (about 4–5 minutes).
Season with ¼ teaspoon salt, transfer to a bowl, and set aside.
In a bowl, whisk together eggs, milk, remaining salt, and black pepper until smooth and fluffy.
Melt the remaining 1 tablespoon butter in the skillet.
Pour in the egg mixture and let it cook undisturbed for about 1 minute, until the bottom starts to set.
Gently lift the edges with a spatula, allowing uncooked egg to flow underneath. Cook another 1–2 minutes until mostly set.
Sprinkle cheese evenly over the omelet.
Add the sautéed vegetables over half the omelet.
Carefully fold the other half over the filling.
Cook another minute until the cheese is melted.
Slide onto a plate, cut in half, and enjoy hot!

Recipe Note

Chef Tips

Use a non-stick skillet for easier folding and flipping.
For a lighter option, swap butter with olive oil or cooking spray.
Add extra flavor with herbs like parsley, basil, or chives.
Make it heartier by adding mushrooms, spinach, or tomatoes.

Serving Suggestions

Serve with buttered toast or whole-grain bread.
Pair with hash browns, roasted potatoes, or a light salad.
Add sliced avocado or salsa for a fresh, zesty kick.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm in a non-stick skillet or microwave in short intervals until heated through.
Freezing not recommended – omelets can lose their fluffy texture once thawed.

Nutrition

Serving Size: 1 serving. (1/2 omelette)
per serving: Calories; 386

Amount/Serving % Daily Value

Protein: 22 grams; 44%
Fat: 30 grams; 39%
Fiber: 1 grams; 4%

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