Cheesy Veggie Omelette
A quick and nutritious cheesy veggie omelette packed with fresh vegetables and protein-rich eggs, perfect for busy mornings.
Ingredients
Omelette Ingredients
- 3 large large eggs
- 1 cup red onion, chopped
- 1 cup peppers, chopped
- 1 cup mushrooms, sliced
- 1 cup tomatoes, diced
- 1/2 cup shredded cheese
- 1 splash splash of milk
- 1 tbsp oil or butter for cooking
Instructions
Cooking the Vegetables
- Heat the oil or butter in a non-stick pan over medium heat.
- Add the chopped red onion, peppers, mushrooms, and diced tomatoes to the pan.
- Sauté the veggies until they are tender.
Making the Omelette
- In a bowl, whisk together the eggs and a splash of milk until well combined.
- Pour the egg mixture over the sautéed veggies in the pan.
- Cook until the edges of the omelette start to set, usually about 2-3 minutes.
- Sprinkle the shredded cheese on one half of the omelette.
- Carefully fold the omelette in half over the cheese and cook for another minute until the cheese melts.
Serving
- Serve warm, garnished with fresh herbs like parsley or chives.
- Pair it with toast or a side of fresh fruit.
- For added flavor, consider drizzling a bit of hot sauce or salsa on top.
Notes
Make sure your pan is hot before adding the eggs to prevent sticking. Don’t overcrowd the omelette with too many veggies; keep it balanced for better texture. Experiment with different kinds of cheese to find your favorite flavor.