Cheesy Veggie Omelette
A delightful breakfast omelette packed with fresh vegetables and creamy cheese, perfect for busy mornings or lazy weekends.
Ingredients
Main Ingredients
- 3 large large eggs
- 1 medium red onion, chopped
- 1 medium peppers, chopped Any color bell pepper works.
- 1 cup mushrooms, sliced Use button or portobello mushrooms.
- 1 medium tomato, diced
- 1/2 cup cheese, shredded Choose your favorite cheese.
- 1 splash milk Can substitute with cream or plant-based milk.
- 1 tablespoon oil or butter for cooking Use to grease the pan.
Instructions
Preparation
- Heat some oil or butter in a pan over medium heat.
- Sauté the chopped red onion, peppers, mushrooms, and diced tomatoes until they are tender.
- In a bowl, whisk the 3 large eggs with a splash of milk until well combined.
Cooking
- Pour the egg mixture over the sautéed veggies in the pan.
- Cook the omelette until the edges are set and the center is slightly runny.
- Sprinkle shredded cheese on one half of the omelette.
- Gently fold the omelette in half and let it cook for another minute or until the cheese melts.
- Serve warm.
Notes
Serve hot with optional toppings like salsa, avocado, or herbs. Pairs well with toast or a fresh salad. Leftovers can be stored in an airtight container for up to 2 days.