Veggie Breakfast Omelet
This fluffy, protein-packed omelet is a breakfast superstar that’ll make you feel like a pro chef at home. Packed with colorful veggies and melty cheese, each bite delivers a perfect balance of flavors.
It’s quick enough for busy weekdays but fancy enough for weekend brunches with friends. Fresh vegetables folded into perfectly cooked eggs create a nutritious breakfast that’s both satisfying and delicious.
Variations & Substitutions
My go-to variation is the spinach-mushroom-feta combo – it’s like taking a trip to a Mediterranean café. You can swap out regular cheddar for gruyere or goat cheese for a fancy twist.
If you’re feeling bold, try adding some fresh herbs like chives or dill. For a protein boost, I sometimes throw in some white beans or chickpeas that I’ve warmed up first.
Tips & Tricks for Perfect Results
Fresh eggs are absolutely key to getting that perfect texture. I never add milk to my eggs – just a splash of water does the trick for fluffiness.
The real game-changer? I let my pan heat up properly before adding the eggs, and I use clarified butter when I’m feeling fancy.
Storage & Reheating
When I meal prep omelets, I’ve found the best way to store them is by letting them cool completely, then wrapping each one individually in cling film before placing them in an airtight container. They’ll keep in the fridge for up to 3 days.
For reheating, I pop them in the oven at 350°F for about 15-20 minutes – this keeps them nice and fluffy. I avoid using the microwave as it can make them rubbery. If you’re freezing them, they’ll last about two months when properly wrapped.
Veggie Breakfast Omelet
Ingredients
For the eggs:
- 2-3 large eggs
- 1 tablespoon water
- Pinch of salt and pepper
- 1/2 tablespoon butter
For the filling:
- 1/4 cup red onions finely chopped
- 1/4 cup red bell peppers finely chopped
- 1/4 cup mushrooms sliced
- 1 cup baby spinach
- 2 tablespoons shredded cheddar cheese
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add onions, peppers, and mushrooms, cooking until tender (3-5 minutes). Toss in spinach and cook until wilted (about 1 minute). Transfer veggies to a bowl and wipe the pan clean1.
- Whisk eggs with water and a pinch of salt until frothy.
- Return the pan to medium heat and melt butter until bubbly. Pour in egg mixture.
- As eggs begin setting, use a spatula to gently push cooked portions toward the center, tilting the pan to let uncooked egg flow to empty spaces.
- When eggs are nearly set, add your cooked veggies to one half of the omelet and sprinkle cheese on top.
- Fold the empty half over the filling and slide onto a plate.
