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Savory Omelet with Veggies & Cheese

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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.

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)

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

Find it online: https://thefamilycooking.com/savory-omelet-with-veggies-cheese/