Description
A fluffy and protein-packed omelette loaded with colorful vegetables and melted cheese — perfect for a hearty, nutritious breakfast or brunch.
Ingredients
- 3 large eggs
- 2 tbsp milk or cream
- 1 tbsp olive oil or butter
- 1/4 cup diced bell peppers (mixed colors)
- 1/4 cup chopped spinach
- 1/4 cup diced tomatoes
- 2 tbsp chopped red onion
- 1/4 cup shredded cheddar or mozzarella cheese
- Salt and black pepper, to taste
- 1 tbsp chopped fresh herbs (parsley or chives, optional)
Instructions
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add onions and bell peppers. Sauté for 2–3 minutes until slightly softened.
- Add tomatoes and spinach. Cook for another minute until spinach wilts.
- Pour the egg mixture evenly over the vegetables. Tilt the pan to spread eggs evenly.
- Cook for 2–3 minutes until the edges start to set, then sprinkle cheese on top.
- Cover with a lid and cook for another 1–2 minutes until cheese melts and the omelette is set but still moist.
- Fold the omelette in half, slide onto a plate, and garnish with herbs.
Notes
- Use any veggies you have on hand — mushrooms, zucchini, or broccoli work great too.
- For a spicier version, add chopped jalapeños or a dash of chili flakes.
- Serve with whole-grain toast or avocado slices for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International