Easy Breakfast Omelette With Vegetables
A quick and delicious breakfast omelette filled with vegetables, providing a nutritious start to your day. Easily customizable to suit your taste!
Ingredients
Egg Mixture
- 2 large large eggs
- 1 tbsp milk or water Optional for fluffiness
- 1 pinch salt
- 1 pinch black pepper
Vegetables
- 2 tbsp diced onion
- 2 tbsp diced bell pepper Any color
- 2 tbsp chopped spinach
Cook Ingredients
- 1 tsp olive oil or butter For cooking the omelette
- 2 tbsp shredded cheddar cheese Can substitute with other cheeses
Instructions
Preparation
- Crack the eggs into a small bowl and add milk, salt, and pepper. Whisk with a fork until just combined and frothy.
- Heat oil or butter in an 8-inch non-stick skillet over medium heat.
- Add the diced onion and bell pepper to the skillet and sauté for 2-3 minutes until they start to soften.
- Include spinach in the skillet and cook for another 30 seconds until wilted.
Cooking
- Pour the egg mixture evenly over the vegetables in the pan. Let the eggs cook undisturbed for 1 minute until edges start to set.
- Gently push the cooked edges toward the center with a spatula, tilting the pan so liquid egg runs to the edges.
- When the top is still slightly wet but not runny, sprinkle cheese over one half of the omelette. Carefully fold the other half of the omelette over the cheese side.
- Slide the omelette onto a plate and let it rest for 1 minute before serving.
Notes
For fluffier eggs, whisk them thoroughly to incorporate air. Feel free to customize the omelette with different vegetables like mushrooms or tomatoes.