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Healthy Veggie Omelette



  • Serves 1
  • Cooks in 20 mins (10m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

something easy made healthy for breakfast

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a non-stick skillet over medium heat.
  2. 2.Add bell pepper, mushrooms, and cherry tomatoes. Cook for 3-4 minutes until vegetables are tender.
  3. 3.In a bowl, beat the eggs and season with salt and black pepper.
  4. 4.Pour the beaten eggs over the cooked vegetables in the skillet.
  5. 5.Cook for 2-3 minutes until the edges are set.
  6. 6.Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
  7. 7.Once the omelette is mostly set, fold it in half using the spatula.
  8. 8.Cook for another 1-2 minutes until the omelette is fully cooked.
  9. 9.Transfer the omelette to a plate and serve hot.

lightbulb_outline Tips

  • chevron_rightFeel free to customize your omelette with your favorite vegetables.
  • chevron_rightServe with a side of whole grain toast or fresh fruit for a complete breakfast.
  • chevron_rightAdd a sprinkle of grated cheese on top for extra flavor.
  • chevron_rightDon't be afraid to experiment with different herbs and spices to enhance the taste.