Savory Omelet with Veggies & Cheese

Why You’ll Love This Recipe

You’ll love this omelet for its simplicity, freshness, and endless customization options. It’s high in protein, low in carbs, and filled with delicious vegetables that add texture and nutrients. It cooks up in minutes and can be made to suit any palate—vegetarian, dairy-free, or even keto. Plus, it’s a fantastic way to use up leftover veggies in your fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or water (optional, for fluffier eggs)
• Shredded cheese (cheddar, mozzarella, or your favorite blend)
• Bell peppers (diced)
• Onions (chopped)
• Spinach or kale (chopped)
• Mushrooms (sliced)
• Salt and pepper
• Butter or oil for cooking
• Fresh herbs (optional, such as parsley or chives)

Directions

1. Crack the eggs into a bowl and whisk well with a splash of milk or water, salt, and pepper.
2. Heat a non-stick skillet over medium heat and add butter or oil.
3. Add chopped vegetables to the pan and sauté for 3–4 minutes until they’re tender and slightly caramelized. Remove from skillet and set aside.
4. Pour the whisked eggs into the pan, tilting the skillet to spread them evenly.
5. Cook for about 1–2 minutes until the edges begin to set.
6. Add the sautéed vegetables evenly over one half of the omelet, then sprinkle with shredded cheese.
7. Continue cooking until the eggs are fully set but still moist on top.
8. Gently fold the omelet in half using a spatula and cook for another 30 seconds.
9. Slide onto a plate and garnish with fresh herbs if desired. Serve hot.

Servings and timing

This recipe makes 1 omelet (1 serving).
Preparation time: 5 minutes
Cooking time: 7 minutes
Total time: 12 minutes

Variations

• Dairy-free: Use plant-based cheese or omit cheese entirely.
• Protein-packed: Add diced cooked chicken, turkey, or tofu.
• Low-fat: Use egg whites or egg substitute.
• Spicy: Add jalapeños, hot sauce, or pepper jack cheese.
• Mediterranean: Include olives, sun-dried tomatoes, and feta.
• Mexican-inspired: Use salsa, avocado, and cotija cheese.
• Herb-forward: Add fresh basil, dill, or thyme for added flavor.

Storage/Reheating

Storage: Omelets are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Gently reheat in a microwave for 30–60 seconds or in a non-stick pan over low heat until warmed through. Avoid overcooking to prevent dryness.

FAQs

Can I use frozen vegetables in this omelet?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the omelet.

What’s the secret to a fluffy omelet?

Whisk the eggs thoroughly with a bit of milk or water and cook over medium heat to avoid overcooking.

Can I make this omelet without cheese?

Absolutely. Just skip the cheese or substitute with a dairy-free alternative.

What kind of cheese works best?

Cheddar, Swiss, feta, goat cheese, or mozzarella all melt well and pair nicely with veggies.

How do I keep the omelet from breaking when folding?

Use a non-stick pan, don’t overfill it, and let the eggs set before folding gently with a spatula.

Is this recipe keto-friendly?

Yes, as long as you avoid starchy veggies and use full-fat cheese, it fits well in a keto diet.

Can I double the recipe?

Yes, but it’s best to cook omelets one at a time to maintain the right texture and shape.

Should I cook the vegetables first?

Yes, sautéing the vegetables before adding them to the omelet improves their flavor and texture.

Can I add meat to this omelet?

Definitely. Add cooked bacon, sausage, or ham along with the veggies.

How do I make this for a crowd?

Make multiple omelets individually, or turn the mixture into a veggie-and-cheese frittata for easier serving.

Conclusion

This savory omelet with veggies and cheese is a quick, customizable, and wholesome dish perfect for any time of day. Whether you stick to the basics or add your own twist, it’s a satisfying meal packed with flavor and nutrition. With minimal prep and endless options, it’s bound to become a regular part of your cooking rotation.

Savory Omelet with Veggies & Cheese

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This savory omelet with veggies and cheese is a quick, nutritious, and customizable breakfast featuring fluffy eggs, sautéed vegetables, and melty cheese. It’s perfect for a healthy start to the day and comes together in minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: 1 serving
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 large eggs
• 1 tablespoon milk or water (optional)
• 1/4 cup shredded cheese (cheddar, mozzarella, or preferred blend)
• 1/4 cup diced bell peppers
• 2 tablespoons chopped onions
• 1/4 cup chopped spinach or kale
• 1/4 cup sliced mushrooms
• Salt and pepper, to taste
• 1 tablespoon butter or oil for cooking
• Fresh herbs (optional, such as parsley or chives)

Cook Mode Prevent your screen from going dark

Instructions

1. Crack the eggs into a bowl and whisk well with a splash of milk or water, salt, and pepper.
2. Heat a non-stick skillet over medium heat and add butter or oil.
3. Add chopped vegetables to the pan and sauté for 3–4 minutes until tender and slightly caramelized. Remove from skillet and set aside.
4. Pour the whisked eggs into the pan, tilting the skillet to spread them evenly.
5. Cook for 1–2 minutes until the edges begin to set.
6. Add sautéed vegetables over one half of the omelet, then sprinkle with shredded cheese.
7. Continue cooking until the eggs are fully set but still moist on top.
8. Gently fold the omelet in half using a spatula and cook for another 30 seconds.
9. Slide onto a plate and garnish with fresh herbs if desired. Serve hot.

Notes

• Use leftover vegetables to reduce waste and add variety.
• Sautéing vegetables before adding improves flavor and reduces moisture.
• Whisking eggs with a bit of liquid creates a fluffier omelet.
• Use a non-stick skillet and avoid overfilling to keep folding easy.
• Omelets are best made fresh, but can be stored and reheated gently.

Nutrition

• Serving Size: 1 omelet
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 370mg