Whether for breakfast, lunch, or dinner, this Veggie Omelette is always a great choice.
Omelettes are traditionally associated with French cuisine and loved the world over. Legend has it that Napoleon Bonaparte became an omelette fan after an innkeeper made him one as his army passed through the town of Bessières. The very next day, he ordered the townspeople to gather all the eggs and cook a giant omelette for his entire army.
So, if an omelette is good enough to fuel the French army, it’s definitely a good option for you, too. Totally customizable, it’s a filling and healthy dish. You’re probably familiar with the Western or sausage version, but you don’t need meat to make a hearty, delicious omelette. A veggie omelette is a good source of protein and a delicious way to eat the rainbow.
You will love this veggie omelette. It’s easy enough to make for breakfast, lunch, or dinner, whether you’re cooking for one or preparing several at once. The soft, buttery egg makes the perfect base for peppers, onions, spinach, and mushrooms. Add some shredded cheddar, and you’ve got a dish that feels a little decadent, with its melty texture and sharp, cheesy flavor.
Omelette variations
One of the best things about this veggie omelette recipe is its versatility. If you’re not a fan of the vegetables suggested, try giving the omelette your own twist according to your tastes or whatever you have on hand. A delicious variation, especially in autumn, is to stuff the omelette with garlicky sautéed porcini mushrooms and some zesty Comté cheese. For an Italian touch, try sautéed dinosaur kale (cavolo nero) sun-dried tomatoes, and provolone cheese. Sautéed red and yellow peppers, black olives, and crumbled briny feta is also a delicious combination.
How do I store leftovers?
Though omelettes are best enjoyed fresh, if you have leftovers, transfer them to an airtight container and store them in the fridge for up to 3 days. You can also freeze the omelette in a freezer-safe container for up to 2 months, but bear in mind that it will affect the texture. Thaw in the fridge overnight. Reheat the omelette over a medium-low heat in a skillet with a little olive oil or butter.
Serving suggestions
The wonderful thing about omelettes is that they are enjoyable any time of day. For breakfast, serve with Yogurt Parfaits or Delicious Blueberry Muffins. Both of these sides are make-aheads. Of course, you can also serve it with plain toast and sausage links or bacon.
An omelette as a light lunch, dinner, or evening snack is a great idea as well. There is something comforting about enjoying this version of eggs, veggies, and cheese, and there’s no reason to limit eating a veggie omelette to the morning hours! As a light meal, serve alongside a Spinach Salad or a Cranberry Salad.
Veggie Omelette Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons onion finely diced
- 1/4 cup red bell pepper finely diced
- 1/4 cup mushrooms sliced
- 1/3 cup fresh spinach roughly chopped
- 3 large eggs
- Salt to taste
- Black pepper to taste
- 3 tablespoons cheddar cheese shredded
- Fresh chopped parsley for garnish
Instructions
- Add olive oil to a nonstick skillet over medium heat. Add onions, bell peppers, and mushrooms. Sauté for about 3-4 minutes until the vegetables are softened.
- Add spinach and cook until just wilted, about 1 minute. Remove from heat and set aside.
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Pour the beaten eggs into the skillet over medium heat. Cook for 1-2 minutes until the edges start to lift from the pan. Spoon the sautéed vegetables over half of the omelette and sprinkle with cheddar cheese.
- Fold the omelette over the filling and cook until the cheese is melted. Carefully slide the omelette onto a plate and serve hot with fresh parsley sprinkled on top.
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