Description
This Veggie Omelet recipe is a delicious and nutritious way to start your day. Packed with sautéed vegetables and gooey cheddar cheese, this omelet is a satisfying meal that can be ready in minutes.
Ingredients
Units
Scale
Vegetable Saute:
- 1 tablespoon olive oil
- 1/4 cup red onions, finely chopped
- 1/4 cup red bell peppers, finely chopped
- 1/4 cup mushrooms, sliced
- 1 cup baby spinach
- Salt and pepper, to taste
Omelet:
- 2–3 eggs
- 1 tablespoon water
- 2 tablespoons shredded cheddar cheese
- Fresh parsley, for serving
Instructions
- Prepare Vegetable Saute: Heat olive oil in a non-stick skillet, sauté red onions, red bell peppers, and mushrooms until tender. Add spinach and cook until wilted. Transfer to a bowl.
- Make Omelet: Beat eggs with water. Pour into the skillet, cook until almost set. Add cooked vegetables and cheddar cheese on one half. Fold over and slide onto a plate.
- Serve: Season with salt, pepper, and parsley. Enjoy hot!
Notes
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 omelet
- Calories: 358 kcal
- Sugar: 4g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 345mg
