Description
A fluffy omelette folded over a delicious mix of sautéed vegetables and melted cheese, creating a satisfying and colorful breakfast or brunch dish.
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced mushrooms
- 1/2 cup chopped spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onions
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
- Sauté onions, bell peppers, and mushrooms until softened, about 5 minutes.
- Add chopped spinach and cook until wilted, about 1-2 minutes.
- Remove vegetables from skillet and set aside.
- Add remaining oil or butter to the skillet and pour in the egg mixture, swirling to evenly coat the pan.
- Cook the omelette over medium-low heat until almost set but still slightly runny on top.
- Spread the sautéed vegetables evenly over one half of the omelette and sprinkle with shredded cheese.
- Carefully fold the other half over the filling and cook for another 1-2 minutes until cheese melts.
- Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.
Notes
- Feel free to add other veggies like tomatoes, zucchini, or asparagus.
- Use your favorite cheese such as mozzarella, feta, or Swiss.
- For a protein boost, add cooked bacon or sausage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg