About the Recipe
This easy, classic Basic Veggie Omelet is the perfect way to start your day! Light, fluffy eggs are folded around a savory blend of sautéed vegetables and melted cheese, creating a protein-packed and customizable meal ready in under 15 minutes. It’s a simple recipe that's as delicious for a quick weekday breakfast as it is for a relaxed weekend brunch.
Ingredients
2-3 large eggs
1 tsp water or milk (optional, for a fluffier texture)
Salt and black pepper to taste
1 tsp butter or oil (divided)
1/2 cup chopped vegetables (e.g., onion, bell pepper, mushroom, tomatoes)
1/4 cup chopped greens (e.g., spinach, kale)
2 Tbsp shredded cheese (cheddar, Swiss, or mozzarella)
Preparation
Prep the Veggies: Heat about half a teaspoon of butter or oil in an 8-inch non-stick skillet over medium heat. Add the chopped firmer vegetables (onion, pepper, mushroom) and sauté for 3-5 minutes until tender. Add the greens (spinach) and cook until just wilted, about 1 minute. Remove the vegetables from the pan and set aside.
Whisk the Eggs: In a small bowl, whisk the eggs with 1 teaspoon of water or milk, a pinch of salt, and pepper until light and foamy.
Cook the Omelet: Wipe the skillet clean and melt the remaining half teaspoon of butter over medium-low heat. When the butter is bubbly, pour in the egg mixture.
Set the Eggs: As the edges begin to set, use a spatula to gently lift the cooked egg and tilt the pan so the uncooked liquid egg flows underneath. Repeat around the pan until the top surface is mostly set but still slightly moist.
Fill and Fold: Sprinkle the cheese over one half of the omelet, then spoon the cooked vegetables over the cheese.
Serve: Use the spatula to fold the unfilled half of the omelet over the filling. Cook for another minute until the cheese is melted. Slide onto a plate and enjoy!
Variations
Variations and Flavor Combinations
The veggie omelet is incredibly versatile—you can mix and match based on what you have!
Vegetable Ideas
Classic: Diced onions, bell peppers, and mushrooms.
Greens: Spinach, kale, or arugula (sautéed until wilted).
Root Veggies (pre-cooked): Thinly sliced, pre-roasted, or pre-boiled potato strips (like hash browns).
Zesty: Sautéed zucchini, jalapeño, and cilantro.
Seasonal: Asparagus and leeks (in spring), or roasted butternut squash and kale (in winter).
Cheese Suggestions
The best cheeses melt easily and have a good flavor to complement the veggies:
Melty: Cheddar (sharp or mild), Swiss, Gruyère, Fontina, Provolone, or Monterey Jack.
Tangy/Salty: Crumbled Feta, Goat Cheese (Chèvre), or a sprinkle of Parmesan.
Creamy: Small dollops of Boursin or cream cheese (added just before folding).
Flavor Profiles
Mediterranean: Spinach, sun-dried tomatoes, black olives, and Feta cheese.
Mexican/Southwest: Diced bell peppers, corn, black beans, Pepper Jack cheese, and a dollop of salsa or sour cream on top.
Italian: Sautéed mushrooms, roasted red peppers, fresh basil, and Mozzarella or Provolone.
Indian Spiced: Finely chopped onion, tomato, cilantro, green chili, and a pinch of turmeric and cumin (mixed with the eggs).
Herby: Sautéed chives, tarragon, parsley, and Goat Cheese or Swiss.
Tips For Success
Tips for a Perfect Omelet
Use a Non-Stick Pan: A good quality non-stick skillet is crucial. An 8-inch pan is ideal for a 2-3 egg omelet, as it helps create a thicker omelet.
Pre-Cook Your Veggies: Always cook firmer or high-moisture vegetables before adding them to the eggs. Raw veggies won't cook thoroughly in the short time it takes for the egg to set, and watery veggies (like raw tomatoes or mushrooms) can make the omelet soggy and prone to breaking.
Medium-Low Heat is Key: Cooking slowly at a lower temperature prevents the eggs from browning too quickly and becoming tough or rubbery, resulting in a tender, golden omelet.
Whisking Technique: Whisking thoroughly until slightly frothy incorporates air, which helps make the omelet fluffy. Adding a splash of water (instead of milk) is a common trick for a lighter, more pillowy texture, as the water steams out during cooking.
Don't Overfill: Keep the filling to about 1/3 to 1/2 cup per 2-3 egg omelet. Too much filling makes it difficult to fold and can break the egg.