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Classic Omelet with Veggies

A healthy, protein-packed breakfast made with fluffy eggs and fresh vegetables. Perfect for a quick, delicious, and nutritious start to your day.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1 omelet
Course: Breakfast, Brunch
Cuisine: American, International
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 2 tablespoons milk optional, for fluffiness
  • Salt and pepper to taste
  • 1 tablespoon butter or olive oil
  • ¼ cup onions finely chopped
  • ¼ cup bell peppers diced
  • ¼ cup tomatoes diced (seeds removed for less moisture)
  • ¼ cup spinach or kale chopped
  • ¼ cup mushrooms sliced
  • ¼ cup shredded cheese optional, cheddar or mozzarella
  • Fresh herbs parsley, chives, or cilantro for garnish

Method
 

  1. Whisk the eggs: In a bowl, beat eggs with milk, salt, and pepper until smooth and frothy.
  2. Sauté veggies: Heat butter/oil in a skillet. Add onions, peppers, mushrooms, and tomatoes. Cook 2–3 minutes. Stir in spinach until just wilted. Remove and set aside.
  3. Cook eggs: Pour whisked eggs into the skillet. Swirl to coat evenly. Cook 1–2 minutes until edges begin to set.
  4. Add filling: Place sautéed veggies on one half of the omelet. Sprinkle cheese if desired.
  5. Fold & finish: Gently fold omelet in half. Cook 1 more minute until set and cheese melts.
  6. Serve: Slide onto a plate, garnish with fresh herbs, and enjoy warm.

Notes

Variations:

  • Mediterranean: Add feta cheese, olives, and sun-dried tomatoes.
  • Spicy: Mix in jalapeños, chili flakes, or hot sauce.
  • Protein Boost: Add ham, chicken, or turkey slices.
  • Herb Lovers: Flavor with dill, basil, or thyme.