This is a recipe for a veggie omelet for one! While you can certainly adjust the amounts of the ingredients to make 2 or more of these, I think it’s important to know how easy it is to make yourself a healthy breakfast. Sometimes you might not want to go through the trouble of cooking eggs when it’s just you, but I am here to show you that making a delicious veggie omelet is no trouble at all. It’s actually quite easy using my method! Need more breakfast ideas? Try my Scrambled Eggs with Cottage Cheese, Breakfast Burritos, Arepas con Queso, or classic Banana Muffins. Bisquick Breakfast Casserole is great for serving a crowd too!
Why You’ll Love This Recipe
Ingredients In a Perfect Veggie Omelet
These are the vegetables I like in my omelets, but you can adjust them to match your preferences. Complete list of ingredients and amounts can be found in the recipe card below.
Oil: The oil is for sauteing the veggies before adding them to the omelet. Veggies: Mushrooms, onion, red bell pepper, and baby spinach are my go-to omelet veggies. Consider other vegetables as well, like tomatoes, fresh herbs, zucchini, or chopped broccoli. Eggs: This is a three-egg omelet. I’m using large eggs and mixing them up with a small amount of water so that they’ll spread out easily in the pan.Cheese: Shredded cheddar cheese is delicious in a veggie omelet, and feel free to try this recipe with other cheeses too. Cheddar Jack, mozzarella, or even feta cheese can be used.
How To Make a Veggie Omelet
Recipe Tips
Use a good pan. I already mentioned that you should definitely cook your omelet in a non-stick pan, but it’s also important that you’re using a nonstick pan that is in good condition. Over time, the coatings on these pans can wear away and scratch. Once that happens, the pan isn’t non-stick enough anymore to make the perfect omelet. The size of the pan is fairly important. My easy omelet method makes a thin omelet that cooks quickly and doesn’t require much fuss. I’m using an 8-inch skillet to make a 3-egg omelet. If you try to use a smaller pan, the eggs won’t cook all the way through. A larger pan can work, but the omelet will be much thinner. Cook the veggies first. Don’t try to cook the veggies and the eggs at the same time using two pans. Everything cooks very quickly, so it’s less mess and less stress to do the veggies first and then use the same pan to cook the omelet. Don’t flip it over! You are going to be tempted to flip the eggs over, but please don’t. You will cook the eggs thoroughly without the need to try flipping them. Try a Veggie Omelet for dinner. This is a breakfast recipe, but you can enjoy an omelet for brunch, lunch, or dinner too!
Storing Tips
If you aren’t going to eat your omelet right away, you can place it in a container once it’s cooled down and keep it in the fridge for 1-2 days. Reheat the microwave, or in a non-stick pan over low heat.
What To Serve With A Veggie Omelet
I like to enjoy an omelet with a hot cup of coffee that I made in my French Press, and toasted fresh bread with jam. A veggie omelet is part of a healthy breakfast and will go beautifully with any of your favorite breakfast foods. You are going to love having a Veggie Omelet as a breakfast or brunch option now that you’re so good at making them! Be sure to Pin this recipe so more people can see it and learn from it too. © Little Sunny Kitchen
