A classic egg omelet packed with healthy sauteed veggies and cheese is the best way to start your day! Learn how to make yourself the perfect Veggie Omelet in just a few minutes.
This is a recipe for a veggie omelet for one! While you can certainly adjust the amounts of the ingredients to make 2 or more of these, I think it’s important to know how easy it is to make yourself a healthy breakfast.
Sometimes you might not want to go through the trouble of cooking eggs when it’s just you, but I am here to show you that making a delicious veggie omelet is no trouble at all. It’s actually quite easy using my method!
Need more breakfast ideas? Try my Scrambled Eggs with Cottage Cheese, Breakfast Burritos, Arepas con Queso, or classic Banana Muffins. Bisquick Breakfast Casserole is great for serving a crowd too!
Why You’ll Love This Recipe
- Breakfast for One – This recipe is sized for a single serving, so you won’t need to worry about leftovers!
- Healthy and Filling – This breakfast is high in protein, fiber, and nutrients to start your day in the best way.
- A Classic Technique – Learning how to make the perfect omelet is one of those cooking techniques that can take a little bit of practice to get perfect, but it’s not as hard as it looks.
- Lots of Veggies – I like my omelets with as many vegetables as I can fit! You can use the ones I’m recommending, or choose just your favorites.
Ingredients In a Perfect Veggie Omelet
These are the vegetables I like in my omelets, but you can adjust them to match your preferences.
Complete list of ingredients and amounts can be found in the recipe card below.
- Oil: The oil is for sauteing the veggies before adding them to the omelet.
- Veggies: Mushrooms, onion, red bell pepper, and baby spinach are my go-to omelet veggies. Consider other vegetables as well, like tomatoes, fresh herbs, zucchini, or chopped broccoli.
- Eggs: This is a three-egg omelet. I’m using large eggs and mixing them up with a small amount of water so that they’ll spread out easily in the pan.
- Cheese: Shredded cheddar cheese is delicious in a veggie omelet, and feel free to try this recipe with other cheeses too. Cheddar Jack, mozzarella, or even feta cheese can be used.
How To Make a Veggie Omelet
- Saute Veggies: Heat olive oil in a nonstick pan over medium heat. Add onion, mushrooms, and red bell pepper, and season with salt and pepper. Saute for 3-4 minutes or until softened. Add the spinach during the last minute of cooking and let it wilt. Remove the cooked veggies from the pan and set them aside in a small bowl.
- Cook Eggs: Wipe the skillet with paper towels and keep it on medium heat. Whisk the eggs, water, and ¼ teaspoon of salt together, then pour the egg mixture into the pan. Work quickly to spread the eggs in the pan using a spatula or by tilting the pan. Cook for 1-2 minutes, or until the bottom is lightly browned and the top is just cooked.
- Make the Omelet: Add the veggie mixture to half of the cooked egg, then spread the cheese over the veggies. Fold the empty half of the omelet over the filling. Slide the omelet onto a plate and serve immediately.
Tip!
A non-stick pan is key to making the perfect omelet! I don’t recommend trying this recipe with any other type of frying pan.
Recipe Tips
- Use a good pan. I already mentioned that you should definitely cook your omelet in a non-stick pan, but it’s also important that you’re using a nonstick pan that is in good condition. Over time, the coatings on these pans can wear away and scratch. Once that happens, the pan isn’t non-stick enough anymore to make the perfect omelet.
- The size of the pan is fairly important. My easy omelet method makes a thin omelet that cooks quickly and doesn’t require much fuss. I’m using an 8-inch skillet to make a 3-egg omelet. If you try to use a smaller pan, the eggs won’t cook all the way through. A larger pan can work, but the omelet will be much thinner.
- Cook the veggies first. Don’t try to cook the veggies and the eggs at the same time using two pans. Everything cooks very quickly, so it’s less mess and less stress to do the veggies first and then use the same pan to cook the omelet.
- Don’t flip it over! You are going to be tempted to flip the eggs over, but please don’t. You will cook the eggs thoroughly without the need to try flipping them.
- Try a Veggie Omelet for dinner. This is a breakfast recipe, but you can enjoy an omelet for brunch, lunch, or dinner too!
Storing Tips
If you aren’t going to eat your omelet right away, you can place it in a container once it’s cooled down and keep it in the fridge for 1-2 days.
Reheat the microwave, or in a non-stick pan over low heat.
What To Serve With A Veggie Omelet
I like to enjoy an omelet with a hot cup of coffee that I made in my French Press, and toasted fresh bread with jam.
A veggie omelet is part of a healthy breakfast and will go beautifully with any of your favorite breakfast foods.
More Breakfast Recipes
All Breakfasts→
FAQs
While you might use milk to thin a scrambled egg mixture, you don’t want to when you’re making an omelet. Adding milk to the eggs actually loosens them, and will make your omelet less likely to hold together once it’s cooked.
Yes, you should fully anything you plan to add to an omelet first. Think of the eggs as a wrapper, and the veggies as sandwich ingredients. You need to have the filling ready first, then add it to the egg omelet wrapper.
Sure! Any cooked meat could be added. Try bacon, breakfast sausage, or ham in addition to the veggies.
You are going to love having a Veggie Omelet as a breakfast or brunch option now that you’re so good at making them! Be sure to Pin this recipe so more people can see it and learn from it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Veggie Omelet
Ingredients
- 1 tablespoon olive oil
- 2 large eggs
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup red onion finely diced
- ¼ cup sliced mushrooms
- ¼ cup red bell pepper finely diced
- ½ cup baby spinach leaves
- ¼ cup shredded cheddar cheese
Instructions
- Heat olive oil in a non stick pan over medium heat. Add onion, mushrooms, red bell pepper. Season with ¼ teaspoon salt and ground black pepper. Saute for 3-4 minutes or until softened. Add the spinach and let it wilt (about 1 minute), then transfer the veggies to a small bowl and set aside.
- Wipe the skillet clean with paper towels. In a small bowl, whisk together the eggs with water and ¼ teaspoon of salt. Pour the egg mixture into the pan, using a spatula to spread them to the edges of the pan. Cook for 1-2 minutes until the bottom is very lightly browned.
- Add the veggie mixture over half of the omelet. Spread the cheese over the veggies, and then carefully fold the empty half of the omelet over the fillings. Slide the omelet onto a plate and serve immediately.
Notes:
- It’s important to use a non-stick frying pan to cook your omelet. I’m using an 8-inch pan.
- Be sure to cook the veggies, and any other add-ins that require cooking, before starting to cook your eggs so that they are ready.
- Swap the veggies listed here for any of your favorites, or include cooked ham or sausage. You can also use any type of cheese in place of the cheddar.
- Avoid flipping or stirring the eggs. The heat from the pan will cook them all the way through.
- Feel free to double or triple the ingredients to make more than one omelet.
- To Store: Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in the microwave or in a pan on low heat.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Beth says
Delish, will make this forever
Little Sunny Kitchen says
I love to hear it! Thank you so much for the 5-star review!