Description
Quick Cheese Veggie Omelet Recipe That’s Easy and Delightfully Fluffy
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- to taste salt
- to taste pepper
- 1 cup bell peppers, diced
- 1 cup spinach, fresh leaves
- 1/2 cup cherry tomatoes, halved
- 1 cup cheddar or mozzarella cheese, grated
- 2 tablespoons Parmesan, optional
- 1 tablespoon butter
Instructions
- Heat butter in a medium nonstick pan over medium-high heat. Sauté bell peppers, spinach, and tomatoes until tender, about 3–4 minutes.
- Crack eggs into a bowl, add milk, salt, and pepper. Whisk vigorously until smooth and frothy.
- Lower heat to medium-low and melt another pat of butter, swirling to coat the surface.
- Pour the egg mixture into the pan, tilting to spread evenly. Cook 1–2 minutes until edges set.
- Sprinkle the sautéed veggies evenly over one half, then top with grated cheddar.
- Using a spatula, carefully fold the empty half over the fillings. Slide onto a warm plate and let rest 30 seconds.
- Sprinkle with Parmesan (if using) and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelet
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 370 mg
Keywords: Cheese Veggie Omelet, Quick Omelet, Fluffy Omelet, Breakfast Recipe