Yummy Veggie Omelet

Yummy Veggie Omelet


"I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices."


servings 386 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 430 mg
  • 143%
  • Sodium:
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet

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  1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  3. Shred the cheese into a small bowl and set it aside.
  4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
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  1. 95 Ratings


The recipe says "veggie omelet" but there's not a lot of veggies so I added some mushrooms and tomaotes. I also added a little garlic. I used cheddar cheese instead of the swiss - great for bre...

Really great for weekend brunch. If you like to make this with a Mexican flair add 1 tbsp of finely chopped fresh jalapeno pepper to the veges before cooking them. Then when placing the fillin...

It's funny because I too changed the recipe and it was the best omelet I ever made! I believe it's the process that we are all having success with. I finely chopped up some turkey slices, 1/2 an...

I too cut back on the salt a bit. The trick to a light / airy omelet is to have the eggs at room temp. They hold air better :)

I just love to make Omelets and veggie ones are my favorite. I only use two eggs. Add just about any veggies that are fresh and in season. I also add fresh herbs. One trick is to tilt the pan w...

Very filling!! Since my boyfriend is a big eater, I gave him the whole omelet instead of cutting it in half. I also added 1 plum tomato, a handful of cut mushrooms, 1 cup cheddar cheese & 1 cu...

This is the perfect way to make an omelet, no matter what kinds of fillings you want to use. I've used this recipe as is, for Denver Omelets, for Swiss & Mushroom omelets, etc. Throw in any ve...

I am certain this recipe is good... but there is nothing "veggie" about it! Butter, cheese, eggs..... and look at the cholesterol! Wow!

This is great just the way it is, but when I do omelets I always heat up the broiler when I heat up the burner. After cooking the eggs over medium heat until just bubbly, I put the pan under th...