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!
Vegetable Omelette Recipe
I call this my Garden Vegetable Omelette because you can toss in whatever’s fresh and it always turns out delicious. This veggie omelette is packed with flavor and color, making it one of my favorite ways to use up garden vegetables or a big farmers market haul.
If you love a cheesy, hearty breakfast that’s loaded with veggies, this one’s for you. It’s easy to customize with your favorite ingredients, and it pairs perfectly with my Scrambled Eggs With Bacon recipe for the ultimate weekend brunch spread. Whether you’re cooking for your family or meal prepping for the week, this mixed vegetable omelette is a go-to that works year-round.
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 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.
Hope you enjoy this Veggie Omelette!
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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 Information:
Breakfast Omelette with Cheddar, Broccoli and Peppers
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
Recipe Created by Pamela Reed for brooklynfarmgirl.com
