Description
Learn how to make a perfect vegetable omelette every time with this simple and delicious recipe. Packed with sautéed mushrooms, onions, bell peppers, and melty cheddar cheese, this breakfast classic is quick to prepare, flavorful, and satisfying.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 2 tsp milk, cream, or sour cream (10 mL)
Vegetables
- ¼ cup chopped mushrooms (15 g)
- 2 Tbsp finely chopped white onion
- 2 Tbsp finely chopped red bell pepper
- 2 Tbsp finely chopped green bell pepper
Others
- 1 Tbsp butter (divided, 14 g)
- ¼ cup shredded cheddar (28 g)
- Salt and pepper (to taste)
Instructions
- Beat: Whisk together the eggs and dairy until smooth, ensuring the egg yolks and whites are completely mixed together for a uniform texture.
- Veggies: Melt half of the butter in a large sauté pan over medium heat. Add the chopped mushrooms, white onion, and red and green bell peppers. Cook for about 5 to 7 minutes until the vegetables soften and release their flavors.
- Egg: Add the remaining butter to the pan and allow it to melt. Reduce the heat to medium-low, then pour the beaten eggs evenly over the sautéed vegetables. Let the bottom of the eggs set slightly, about 2 to 3 minutes. Using a spatula, gently lift the edges of the omelette while tilting the pan so that the uncooked egg flows beneath. Repeat around the pan edges until no liquid egg remains.
- Cheese: When the omelette is almost fully cooked but still slightly moist on top, sprinkle the shredded cheddar cheese over one half. Allow the cheese to melt, which adds creamy richness.
- Fold: Fold the omelette in half or into thirds by sliding half of it halfway onto a plate and folding the other half over it. Season with salt and pepper to taste, and serve immediately for the best texture and flavor.
Notes
- This recipe requires just about 5 minutes of prep time and yields a perfectly cooked, tasty vegetable omelette if you use a good non-stick pan.
- Feel free to substitute or add your favorite vegetables or cheeses to customize the omelette.
- Cooking on medium-low heat helps ensure that the eggs cook gently without browning too much on the bottom.
- Using a spatula to lift the edges helps achieve a tender and fluffy texture by distributing uncooked eggs evenly.
Nutrition
- Serving Size: 1 omelette
- Calories: 368 kcal
- Sugar: 3.7 g
- Sodium: 345 mg
- Fat: 29.3 g
- Saturated Fat: 13.6 g
- Unsaturated Fat: 15.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 1.2 g
- Protein: 21.9 g
- Cholesterol: 597 mg
