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–+ servings
A perfectly folded Quick Veggie Omelette filled with spinach, shredded carrots, peppers, and cheese on a white plate.

Quick Veggie Omelette

Make this simple vegetable omelette when you need a fast, nutritious breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 person
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Large eggs
  • 1 tbsp Milk or water
  • 1 tsp Butter or oil
  • 1/4 cup Chopped bell pepper Any color
  • 2 tbsp Chopped onion
  • 1/4 cup Chopped spinach
  • 2 tbsp Shredded cheese Cheddar or Monterey Jack
  • 1 pinch Salt
  • 1 pinch Black pepper

Equipment

  • Small non-stick skillet
  • Whisk

Method
 

  1. Whisk the eggs, milk or water, salt, and pepper together in a small bowl until well combined.
  2. Heat the butter or oil in a small non-stick skillet over medium heat.
  3. Add the bell pepper and onion to the skillet. Cook for 2 to 3 minutes until softened.
  4. Add the spinach and cook until it wilts, about 1 minute.
  5. Pour the egg mixture over the vegetables in the skillet.
  6. Let the eggs cook undisturbed for 2 to 3 minutes until the edges set.
  7. Sprinkle the cheese over one half of the omelette.
  8. Use a spatula to fold the other half of the omelette over the cheese. Cook for 1 more minute until the cheese melts.
  9. Slide the omelette onto a plate and serve immediately.

Notes

You can substitute the vegetables with mushrooms, diced ham, or leftover cooked vegetables.

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