Easy Loaded Vegetable Omelette
This Easy Loaded Vegetable Omelette is made with spinach, tomatoes, red peppers, and cheese. It can be made in 15 minutes and served for breakfast or brunch.
Jump to:
This omelette is flavorful, nutritional and delicious. It's loaded with fresh tomatoes, red bell peppers, onions, spinach and feta cheese for optimal flavor.
You may also enjoy this Healthy Green Omelette Idea, Healthy Egg Breakfast Wrap or 15 Easy and Healthy Breakfast Recipes.
Why You Should Try This Recipe
- This omelet is a great breakfast or brunch option because it is delicious and easy to make.
- It can be served plain or with Roasted Potatoes, Baked Sweet Potato Recipe or Easy Hasselback Potatoes.
- It is ready in less than 15 minutes.
- Double or triple the recipe to feed more people.
Tips and Substitutions
- Add-ins: Feel free to add mushrooms, kale, tomatoes and any other vegetable you choose. You can also omit any vegetable that you do not like.
- Cheese: I added feta cheese, but feel free to add mozzarella or parmesan for more flavor.
- Cooking time: If you prefer a slightly runny egg, remove it from the heat after 6-8 minutes. If you choose a firmer egg, cook it for longer.
How to Make an Easy Loaded Vegetable Omelette
- Chop tomatoes, onions, red bell peppers, spinach, feta and set aside.
2. Crack two eggs into a bowl. Season with salt to taste, pepper to taste, a pinch of paprika, a pinch of garlic seasoning, a pinch of onion salt and a pinch of mixed herbs. Add milk and whisk well.
3. Heat a splash of vegetable oil in a pan on a low/medium heat stove and pour the egg mixture into the pan. As the egg begins to set, swirl the pan around so that the omelet covers the pan's surface. While it is still slightly runny, add the cheese, onions, half a portion of the sliced red bell peppers, half a portion of the sliced tomatoes, and half a portion of the spinach to the center, and fold the omelet in half.
4. Leave to cook for another 1-2 minutes and carefully slide the omelette onto a plate.
5. Add the remaining tomatoes, red bell peppers, spinach and feta on top and serve.
Recipe FAQs
Various vegetables can be added to an omelette. Tomatoes, mushrooms, spinach, asparagus, broccoli, and leeks are common options.
It is best to defrost frozen vegetables before adding them to an omelette because the ice may change the consistency of the egg and make it watery.
This omelette is best eaten fresh, but leftovers can be placed in an airtight container and refrigerated for up to 3 days. It can also be reheated in the microwave.
More Delicious Egg Recipes
Easy Loaded Vegetable Omelette
Equipment
- Pan
- Medium bowl
Ingredients
- 3 eggs
- 20 g Cheddar grated
- 2 tbsp of soya milk or regular milk
- ¼ onion chopped
- 1 tomato sliced
- ½ red bell pepper sliced
- ½ cup of spinach chopped
- 2 tablespoon Feta cheese crumbled on top
- Salt to taste
- Pepper to taste
- ¼ teaspoon of paprika (optional)
- ¼ teaspoon A pinch of dried mixed herbs
- ¼ teaspoon A pinch of garlic powder (optional)
- 3 tablespoon unsalted butter
Instructions
- Break two eggs into a bowl and season with salt, pepper, paprika, mixed herbs and garlic powder. Add milk soya milk and mix well.
- Heat unsalted butter in a pan on a low/medium heat stove and pour the egg mixture into the pan. As the egg begins to set swirl the pan around so that the omelette covers the surface of the pan. While still slightly runny add the cheese, onions, half a portion of the sliced red bell peppers, half a portion of the sliced tomatoes and half a portion of the spinach to the center and fold omelette in half.
- Leave to cook for another 1-2 minutes and slide the omelette onto a plate.
- Add the remaining tomatoes, red bell peppers, spinach and feta on top and serve.
