Cheesy Veggie Omelette
A quick and nutritious cheesy veggie omelette loaded with fresh vegetables and protein-rich eggs, perfect for busy mornings.
Ingredients
Egg Base
- 3 large large eggs
- 1 splash splash of milk
- 1 tbsp oil or butter for cooking Use oil or butter depending on preference.
Vegetables
- 1/4 medium red onion, chopped
- 1/2 cup peppers, chopped
- 1/2 cup mushrooms, sliced
- 1/2 medium tomatoes, diced
Cheese
- 1/2 cup shredded cheese Use your favorite type of cheese.
Instructions
Cooking
- Heat the oil or butter in a non-stick pan over medium heat.
- Add the chopped red onion, peppers, mushrooms, and diced tomatoes to the pan. Sauté the veggies until they are tender.
- In a bowl, whisk together the eggs and a splash of milk until well combined.
- Pour the egg mixture over the sautéed veggies in the pan.
- Cook until the edges of the omelette start to set, usually about 2-3 minutes.
- Sprinkle the shredded cheese on one half of the omelette.
- Carefully fold the omelette in half over the cheese and cook for another minute until the cheese melts.
Notes
Serve garnished with fresh herbs like parsley or chives. Pairs well with toast or fresh fruit. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 30-60 seconds.