Cheesy Vegetable Omelette is packed with garden fresh vegetables! This healthy breakfast recipe is easy to make and shows you how to make a perfect omelette step by step!
Vegetable Omelette Recipe
I call this recipe “Garden Vegetable Omelette” because you can throw into it as many garden or farmers market veggies in it as you can fit. This mixed vegetable omelette can be tweaked depending on the season or your taste.
Pin this Recipe For Later!I threw broccoli, tomatoes and peppers in mine because those are my favorites. I think this combo of veggies is a winner, but feel free to add in onions, carrots, chopped up spinach or kale to make your veggie omelette more “you”.
How to Make a Perfect Omelette
There’s a few keys to a perfect veggie omelette. You need a good egg recipe. You need to have the right size pan. You need to know when’s the exact time to flip one side over. I’m here to help you with all of this.
Ready to make a delicious Vegetable Omelette? Let’s go!
First, cut up your veggies. You want to cut them pretty small. If the vegetables are too big your omelette might fall apart and we don’t want that. This is about 2 tablespoons of diced tomatoes, green peppers and a handful of broccoli. If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
For each omelette you’ll need 2 eggs. Here’s the super important part. Pan size! I am using a 8 inch pan which I feel is just right for a omelette that we’ll be filling. The 8 inches give the 2 eggs just the right amount of room to build a not too thick, not too thin omelette. If you use a larger pan and start to throw veggies in it, there’s a high chance your omelette will break when you flip it over.
Now you’re going to make the egg mixture, this is based on my favorite scrambled eggs recipe. Once you find the perfect recipe you don’t mess with it. It’s eggs, a little milk, salt and a dash of pepper. Easy.
Throw a little butter in your pan over medium high heat.
Once the butter is melted and you can see it’s sizzling, add your egg mixture. Now it’s time to be patient. Look carefully at the edges of the eggs. Are they starting to thicken up? How about the middle? Does it still look wet? If so, give it more time. On average I’d say mine takes 4-5 minutes.
Add a sprinkle of cheese to one side of the omelette.
Add your vegetables and another small sprinkle of cheese on top of the cheesy side of the omelette.
Now grab your spatula. This is super important as it’s time to flip one side. This is make or break. Push your spatula gently underneath. If it comes up clean and the omelette seems that it won’t fall apart, then flip the one side over to the other, on top of your vegetables. If the eggs still seems runny or you start to flip it and a hole appears, remain calm and give it a few more minutes. This is all about patience and waiting until the time is right.
And when the time is right, flip it over, hold your spatula on the top, pushing down gently and keep on the burner for one more minute. Be sure to admire how nicely browned your omelette is!
Oh goodness gracious, isn’t this omelette lovely? Can’t you wait to eat it? I know I sure can’t! Serve as is or with a little fresh salsa or salsa verde on top!
Omelettes are the perfect Saturday breakfast food for us. Even though they don’t take that long to make, on slow weekend mornings we aren’t in any rush in the kitchen. We can make the perfect omelette, pour a cup of coffee, let the kids play and just relax.
Other Breakfast Recipes You May Like:
Hope you enjoy this Veggie Omelette!
Pin for later:
Cheesy Vegetable Omelette with Chopped Broccoli
PrintIngredients
- 2 eggs
- 2 teaspoons of milk
- 1/4 teaspoon salt
- dash of pepper
- 1 tablespoon tomatoes chopped
- 1 tablespoon green peppers chopped
- small handful of broccoli florets finely chopped
- 2 tablespoons shredded cheddar cheese
- 1/2 tablespoon butter
Instructions
- Mix your eggs, milk, salt and pepper in a small bowl with a whisk.
- Add butter in a small frying pan (I recommend 8 inch pan) over medium high heat.
- Once butter is melted, add your egg mixture to the pan.
- Continue to heat for a few minutes until egg mixture is no longer runny, but now firm. This usually takes 4-5 minutes.
- Sprinkle 1 tablespoon of cheese on one side of the omelette. Add in your vegetables. Top with remaining tablespoon of cheese.
- Once the eggs are no longer runny, carefully use a spatula to fold up omelette, so that one side goes on top of your vegetables.
- Using the spatula, gently press down omelette and continue to cook for 1 more minute.
- Serve warm, enjoy!
Anna @ shenANNAgans says
Omelette is serious business at my work, all chefs are required to prepare an omelette at their trial, many have not made it past that task. Reckon you would make it through that round tho, it looks totally delicious.
Emma @ Bake Then Eat says
Tea and an Omelette…. are you sure you are not secretly British? Thats a staple combination over here 😀 Great looking omelette!
Manali @ CookWithManali says
this is the only type of omelette I eat! looks perfect with all the veggies!
Lux G. says
I love easy to make and delicious and healthy meals especially for breakfast. It’s like the busiest time as it starts the day.
Thanks for sharing the recipe with a really festive photo.
Asha says
Love love loaded omelets like this. An omelette is a quinessential weekend breakfast. So good my dear.
Hope you are doing great.
xx
Dannii @ Hungry Healthy Happy says
You can’t go wrong with a quick and easy omelette. I like the idea of adding brocolli to it too.
elizabeth says
Wow, looks really yummy! Thanks a lot sharing.
Anita says
This recipe looks so delicious! Hi, I’m Anita visiting from Foodie FriDIY.
Ashley says
Veggie filled omelets are my absolute favorite! And with a good cup of tea?? Yes yes!
Mary Frances says
That looks like a perfect omelette. Never tried it with broccoli and peppers. Fantastic idea!!
Laura ~ Raise Your Garden says
Starving just staring at your omelette and a cup of tea (especially Lipton) is the way to go! I think we go through boxes of tea per week and Lipton is reasonably priced and good! You crammed those veggies in too. Another reason hubby and I change to tea is to save us calories from adding all that cream to our coffee and with an omelette, super healthy. And shhhhh, this is a secret, I eat almost 40 eggs a week!
Angie@Angie's Recipes says
That’s a great looking omelette! It screams the freshness and deliciousness out loud!
handmade by amalia says
Quite right. An omelette is a serious thing.
Amalia
xo