How To Make A Vegetable Omelette (Perfect Every Time!)
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5
How To Make A Vegetable Omelette (Perfect Every Time!)
Description
The recipe begins by whisking eggs with milk until smooth, ensuring a uniform mixture. Vegetables including mushrooms, onions, and red and green bell peppers are sautéed until soft in butter. Additional butter is added before pouring the eggs over the veggies in the pan on medium-low heat, allowing the eggs to begin setting gently without browning too fast.
Using a spatula, edges of the egg are lifted to let uncooked liquid flow underneath, cooking the omelette evenly and creating a tender texture. When nearly firm, shredded cheddar cheese is sprinkled on top to melt. The omelette is then folded in half or thirds to encase the filling and served immediately, seasoned with salt and pepper.
Adjusting pan size or egg quantity can modify thickness. Leftovers can be stored refrigerated up to three days.
Ingredients
- 3 large egg
- 2 tsp milk 10 mL, or cream or sour cream
- 1 Tbsp butter divided, 14 g
- ¼ cup mushroom 15 g, chopped
- 2 Tbsp onion finely chopped; white onion
- 2 Tbsp red bell pepper finely chopped
- 2 Tbsp green bell pepper finely chopped
- ¼ cup cheddar cheese 28 G, shredded
- salt to taste
- black pepper to taste
Instructions
- Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
- Veggies: Melt half of the butter in a large saute pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.
- Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow the bottom of the eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
- Cheese: When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.
- Fold: Fold the omelette in half or into thirds (pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.
Notes
- Use a smaller pan or more eggs for a thicker omelette.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1omelette
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1omelette | |
| Calories | 368kcal | 18% |
| Carbohydrates | 6.1g | 2% |
| Protein | 21.9g | 44% |
| Fat | 29.3g | 45% |
| Saturated Fat | 13.6g | 68% |
| Cholesterol | 597mg | 199% |
| Sodium | 345mg | 14% |
| Potassium | 360mg | 8% |
| Fiber | 1.2g | 5% |
| Sugar | 3.7g | 7% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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