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Breakfast Omelette with Cheddar, Broccoli and Peppers

Sometimes you just want an egg breakfast that hits the spot without a whole lot of fuss. Enter: my super-quick vegetable and cheddar cheese omelette! It’s cheesy, fluffy, and packed with garden-fresh veggies like chopped broccoli, green peppers and tomatoes. Bonus: it’s ready in under 15 minutes, so your morning coffee doesn’t even have time to get cold!
Course Breakfast
Cuisine American
Keyword cheesy veggie omelet recipe, garden vegetable omelette, hearty breakfast omelette with greens, easy garden-fresh omelette, vegetable omelette
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 1
Calories 230kcal
Author Pamela Reed

Ingredients

  • 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!

Nutrition

Calories: 230kcal