Yummy Veggie Omelet

Yummy Veggie Omelet

jen 0

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

Ingredients {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 70

  1. 91 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 breakfast and perfect with a side of whole grain toast.


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 filling in the omelet add 2 tbsp of your favorite salsa and a little fresh snipped coriander leaves.


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 orange pepper, and 1/4 of a green apple. I sauteed the turkey, pepper and apple in almond oil (just had it on hand) lightly sprinkled the mix with crushed mint, then set it aside in a bowl, sprayed the same pan with PAM, poured the egg mixture and moved it around in the pan as indicated, super easy!!, then added back the mixture, topped it with a chopped up deli slices of borehead's horseradish cheddar cheese (happened to be the cheese we had for sandwiches at the time) and sprinkled some romano cheese on top, then folded the omelet over--don't be worried if it breaks up a little, just fold it over and continue to cook, it should jell just fine. And voila! instant success. My advice, choose the leftover ingredients that you have that you usually make sandwiches with, substitute where you are missing, I was missing onion so I substituted it with a green apple, and keep the amounts of each to a minimum, I usually make the mistake of too much cheese or too much meat--making it too rich.