There are mornings when you just need something quick, tasty, and satisfying, right? Well, that’s where this Veggie Omelette with Cheese comes in. It’s my go-to recipe for a reason! It’s super simple, packed with fresh veggies, and has that wonderful, gooey cheese pull we all love. Forget complicated breakfasts; this is all about getting a delicious and wholesome meal on the table in minutes. Let’s get cracking!

Ingredients for this Veggie Omelette with Cheese

What I love most about this recipe is how flexible it is. You can totally raid your fridge and use whatever veggies you have on hand. But here’s my favorite combo to get you started:

Eggs: 2 or 3 large eggs, depending on how hungry you are.
Veggies: About 1/2 cup of your favorites, finely chopped. I’m using:
- Red bell pepper
- Spinach (a good handful!)
- Mushrooms
- Onion
Cheese: About 1/4 cup of shredded cheese. Cheddar, mozzarella, or a Mexican blend work beautifully!
Milk or Water: 1 tablespoon (this is optional, but it makes the eggs a bit fluffier).
Butter or Oil: 1 teaspoon for the pan.
Seasoning: A pinch of salt and freshly ground black pepper.

Instructions

Alright, let’s put this all together. It happens fast, so have your ingredients prepped and ready to go!

Prep Your Ingredients: First things first, chop up all your veggies. The smaller they are, the quicker they’ll cook. Get your cheese shredded and have your eggs ready in a small bowl.
Whisk the Eggs: Crack your eggs into the bowl. Add the splash of milk or water (if you’re using it), salt, and pepper. Now, whisk them up! You want them to be a little frothy and an even, pale yellow color. Don’t overdo it, just a good 30 seconds should be fine.
Sauté the Veggies: Heat your non-stick skillet over medium heat and add the butter or oil. Once it’s shimmering, toss in your harder veggies like onions and bell peppers. Sauté for a couple of minutes until they start to soften. Then, add the mushrooms and spinach and cook until the spinach wilts. It happens in a flash!
Pour in the Eggs: Turn the heat down just a tad to medium-low. Pour the whisked eggs evenly over the veggies in the pan. Let them cook undisturbed for about a minute, or until you see the edges start to set.
The Fold: Once the edges are set, but the middle is still a little bit wet, sprinkle your shredded cheese over one half of the omelette. Using a spatula, carefully lift the other half and fold it over the cheesy side. It’s like tucking it into a cozy blanket!
Finish and Serve: Let it cook for another minute until the cheese is perfectly melted, and the center is just set. Then, gently slide your beautiful veggie omelette with cheese onto a plate. Enjoy it right away!

Cook and Prep Times

Prep time: About 5 minutes (mostly for chopping veggies!)
Cook time: About 5-7 minutes
Total time: Roughly 10-12 minutes. See? Super quick!

Nutritional Information

Just a little heads-up: This is an estimate! The final numbers will change based on the exact veggies, cheese, and amount of oil you use.

Calories: Approximately 280-350 kcal
Protein: 18g
Fat: 22g
Carbohydrates: 5g

Frequently Asked Questions

Why does my omelette stick to the pan?

This usually happens for two reasons: the pan isn’t hot enough when you add the eggs, or you’re not using enough fat (butter/oil). A good non-stick skillet is your best friend here. Make sure your butter is melted and sizzling a little before pouring in the eggs. That barrier of fat is key!

What’s the secret to a fluffy omelette?

The secret is air! When you whisk the eggs, you’re incorporating air bubbles. For an even fluffier result, try not to overmix them, just until they’re uniform in color. Some people swear by adding that small splash of milk, cream, or even water. It creates steam as it cooks, which helps puff up the eggs. Give it a try!

Can I use frozen vegetables?

You absolutely can, but there’s a trick to it. Frozen veggies release a lot of water when they thaw. To avoid a soggy omelette, you should either thaw them completely and pat them dry with a paper towel before cooking, or sauté them in the pan until all the extra moisture has evaporated before you add the eggs. This will make a huge difference, I promise!