Veggie Omelet
User Reviews
5
Veggie Omelet
Description
The Veggie Omelet recipe combines finely chopped red onions, red bell peppers, sliced mushrooms, and baby spinach that are cooked until just tender. These vegetables are folded into beaten eggs cooked gently in olive oil, with cheddar cheese added before folding. The final texture features a tender and slightly creamy egg base enveloping crisp-tender vegetables and melted cheese. The omelet is finished with fresh parsley for a subtle herb accent. Enjoy this omelet immediately for the best texture and flavor, as it is designed to be served hot right from the pan.
Its balance of sautéed vegetables and cheese alongside eggs provides a flavorful and satisfying meal. The method of cooking the vegetables separately helps maintain their individual textures and prevents the eggs from becoming overly moist or soggy. The cheddar adds a sharp and creamy element that complements the earthiness of the mushrooms and sweetness of the peppers and onions.
This omelet suits breakfast, brunch, or a light dinner. It can be served alone or alongside toast or a salad for a fuller meal. The fresh parsley garnish brings a bright note to contrast the rich cheese and eggs.
According to the notes, leftovers can be stored sealed for up to 2 days, though the omelet is best enjoyed fresh to retain its tender texture and flavors.
Ingredients
- 1 tablespoon olive oil
- ¼ cup red onions finely chopped
- ¼ cup bell pepper finely chopped, red
- ¼ cup mushrooms sliced
- 1 cup baby spinach
- salt to taste
- black pepper to taste
- 2-3 egg
- 1 tablespoon water
- 2 tablespoons cheddar cheese shredded
- parsley for serving, fresh
Instructions
- Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat. Add the red onions, red peppers and mushrooms and cook until crisp tender, about 3-5 minutes. Add the spinach and continue cooking until the spinach wilts, about 1 more minute. Transfer the vegetables to a small bowl and wipe down the pan.
- Crack and beat eggs with water in a small bowl. Pour the egg mixture in the same pan. As eggs begin to set around the edge of the skillet, use a spatula to gently push cooked portions toward the center of the skillet. Tilt and rotate the skillet to allow uncooked eggs to flow into empty spaces.
- When eggs are almost set, add the cooked vegetables to half of the omelet and add the cheddar cheese on top. Place a spatula under the un-filled half, and fold over.
- Gently slide from the skillet onto a plate. Season with salt and pepper and serve immediately top with fresh parsley
Notes
- Best served immediately after cooking to maintain tender texture and flavor.
- Leftovers can be stored in an airtight container for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 345mg | 115% |
| Sodium | 260mg | 11% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4626IU | 93% |
| Vitamin C | 59mg | 66% |
| Calcium | 215mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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