Versatile Veggie Omelet

The amazing omelette

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Versatile Veggie Omelet

You can enjoy this veggie omelet as a healthy and nutritious breakfast, brunch, or lunch option. Feel free to customize the recipe by adding or substituting other vegetables according to your preferences.

I use leftover vegetables in this omelet recipe as well; you can’t go wrong!

  • Author: Kim Nicholson

Ingredients

Scale

Three large eggs

1/4 cup diced bell peppers (any color)

1/4 cup diced onions

1/4 cup diced tomatoes

1/4 cup sliced mushrooms

1/4 cup chopped spinach

Salt and pepper to taste

One tablespoon of olive oil

Grated cheese (optional)

Instructions

 

  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Add diced bell peppers, onions, and mushrooms to the skillet. Sauté them for about 3-4 minutes until they become tender.
  3. Add the chopped spinach and diced tomatoes to the skillet. Cook for an additional 2 minutes until the spinach wilts slightly.
  4. In a mixing bowl, beat the eggs. Season with salt and pepper to taste.
  5. Pour the beaten eggs over the sautéed vegetables in the skillet. Use a spatula to gently move the eggs around, allowing the uncooked portion to flow to the edges.
  6. Optional: Sprinkle some grated cheese on top of the omelet.
  7. Cook the omelet for about 2-3 minutes until the bottom is set and golden brown.
  8. Carefully flip the omelet using the spatula and cook for another 2 minutes on the other side.
  9. Once the omelet is fully cooked and lightly browned on both sides, transfer it to a plate.
  10. Cut the omelet into wedges and serve hot.

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Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.