A vegetable omelet is a perfect way to start your day with a nutritious and flavorful meal. Packed with fresh vegetables, eggs, and a hint of cheese, this dish is easy to prepare and highly customizable.
Ingredients:
- 3 large eggs
- 1/4 cup milk (optional for fluffier eggs)
- 1/2 cup bell peppers, diced (red, green, or yellow)
- 1/4 cup onions, finely chopped
- 1/4 cup tomatoes, diced
- 1/4 cup spinach or kale, chopped
- 1/4 cup mushrooms, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup shredded cheese (cheddar, feta, or mozzarella)
- 1 teaspoon olive oil or butter
Instructions:
- Prepare the Ingredients: Chop all the vegetables and set them aside.
- Beat the Eggs: In a bowl, whisk the eggs with milk, salt, black pepper, and garlic powder until well combined.
- Cook the Vegetables: Heat olive oil or butter in a non-stick skillet over medium heat. Add onions and bell peppers, cooking for 2 minutes. Then, add mushrooms, tomatoes, and spinach, sautéing for another 2-3 minutes until soft.
- Pour the Eggs: Reduce heat to low and pour the beaten eggs over the vegetables. Tilt the pan to spread the eggs evenly.
- Add Cheese: Sprinkle cheese on top and let the omelet cook undisturbed for 3-4 minutes until the edges set.
- Fold and Serve: Carefully fold the omelet in half using a spatula. Cook for another minute before serving.
FAQs:
1. Can I use egg whites instead of whole eggs? Yes! You can substitute whole eggs with egg whites for a lower-calorie option.
2. What other vegetables can I add? Zucchini, carrots, asparagus, or broccoli make great additions.
3. Can I make this omelet dairy-free? Absolutely! Simply skip the cheese or use a dairy-free alternative.
Notes and Tips:
- For a fluffier omelet, whisk the eggs vigorously and cook on low heat.
- Use a non-stick pan for easy flipping and cleanup.
- Serve with whole wheat toast or avocado for a complete meal.
Enjoy this easy and healthy vegetable omelet for breakfast, brunch, or even dinner!
