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Quick Veggie Omelette

Two halves of a folded Quick Veggie Omelette stuffed with red peppers and spinach, served on a white plate.
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A fast and simple omelette recipe suitable for busy mornings.

Ingredients

Scale
  • 2 large eggs
  • 1 tablespoon milk or water
  • 1/4 cup chopped mixed vegetables (e.g., bell pepper, onion, spinach)
  • 1 tablespoon shredded cheese (optional)
  • 1 teaspoon butter or oil
  • Salt and pepper to taste

Instructions

  1. Whisk eggs and milk or water together in a small bowl. Season with salt and pepper.
  2. Heat butter or oil in a non-stick skillet over medium heat.
  3. Add chopped vegetables to the skillet and cook until slightly softened, about 2-3 minutes.
  4. Pour the egg mixture over the vegetables in the skillet.
  5. Let the eggs cook undisturbed until the edges set, about 2 minutes.
  6. Gently lift the edges of the omelette with a spatula, tilting the pan so uncooked egg flows underneath.
  7. If using cheese, sprinkle it over one half of the omelette.
  8. Fold the omelette in half. Cook for another minute until the cheese melts and the eggs are fully set.
  9. Slide the omelette onto a plate and serve immediately.

Notes

  • Use pre-chopped vegetables to save preparation time.
  • You can add a pinch of dried herbs like chives or parsley for extra flavor.

Nutrition

Keywords: quick omelette, veggie omelette, fast breakfast, easy eggs, morning meal

Find it online: https://www.meltitclean.com/quick-veggie-omelette-for-busy-mornings/