Description
This Cheesy Veggie-Loaded Omelette Bomb is a quick, nutritious, and delicious breakfast option loaded with vibrant vegetables and melty cheddar cheese wrapped in fluffy eggs. Perfect for a wholesome start to your day or a satisfying brunch, this recipe balances protein and veggies with comforting cheesy goodness.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Vegetables
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced mushrooms
- 1/2 cup chopped spinach
- 1/4 cup diced onions
Other Ingredients
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil or butter
- Fresh chives or parsley for garnish (optional)
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined, ensuring a fluffy omelette texture.
- Sauté Vegetables: Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the diced onions, bell peppers, and mushrooms, cooking until they soften, about 5 minutes. Stir occasionally for even cooking.
- Add Spinach: Incorporate the chopped spinach into the skillet and cook for an additional 1-2 minutes until wilted. Then, remove all sautéed vegetables from the skillet and set them aside to keep warm.
- Cook Omelette Base: Add the remaining 1 tablespoon of olive oil or butter to the skillet and pour in the egg mixture, swirling the pan to evenly coat the bottom. Cook over medium-low heat until the eggs are almost set but still slightly runny on the surface, ensuring a tender omelette.
- Add Filling & Fold: Evenly spread the sautéed vegetables over one half of the omelette. Sprinkle the shredded cheddar cheese over the vegetables. Carefully fold the other half of the omelette over the filling to create a half-moon shape. Continue cooking for 1-2 minutes to allow the cheese to melt inside.
- Serve: Slide the omelette onto a serving plate. Garnish with fresh chives or parsley if desired, and serve hot for a delightful, cheesy, and veggie-packed meal.
Notes
- Use a non-stick skillet for easy cooking and flipping of the omelette.
- Feel free to substitute cheddar cheese with your favorite cheese like mozzarella or feta.
- Add cooked bacon or sausage for a non-vegetarian version.
- To make it dairy-free, replace milk with a plant-based alternative and omit cheese or use a vegan cheese.
- Cook on medium-low heat to prevent burning and achieve a fluffy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
