Veggie Omlette! Another healthy morning starter.

Veggie omelette: Whisk together eggs or egg whites with a variety of chopped vegetables like bell peppers, spinach, onions, and tomatoes. Cook it in a non-stick pan with a little olive oil. Serve with whole grain toast


  • 3 large eggs
  • 2 tablespoons milk
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter
  • 1/4 cup diced onion
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced mushrooms
  • 1/4 cup chopped spinach or kale
  • 1/4 cup shredded cheese (such as cheddar or feta)
  • Fresh herbs (such as parsley or chives) for garnish (optional)


  1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
  2. Heat the olive oil or butter in a non-stick skillet over medium heat.
  3. Add the diced onion, bell peppers, tomatoes, mushrooms, and chopped spinach or kale to the skillet. Sauté for a few minutes until the vegetables are softened and slightly cooked.
  4. Pour the whisked egg mixture into the skillet, making sure it spreads evenly over the vegetables.
  5. Let the omelette cook undisturbed for a minute or two until the edges start to set.
  6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow any uncooked egg to flow to the edges.
  7. Sprinkle the shredded cheese evenly over one half of the omelette.
  8. Carefully fold the other half of the omelette over the cheese-covered half. Press gently with the spatula to seal the omelette.
  9. Cook for another minute or two until the cheese melts and the omelette is cooked through but still slightly moist in the center.
  10. Slide the omelette onto a plate and garnish with fresh herbs, if desired.

Serve the veggie omelette hot with a side of toast, fresh fruit, or a glass of orange juice. It’s a versatile recipe, so feel free to customize it with your favorite vegetables, herbs, or cheeses.

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