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Start your day with a quick and easy savory vegetable omelet. It's a healthy alternative that works for breakfast as well as other meals. For lunch or dinner, serve with a salad, and garlic toast and you have a flavorful meal.
Vegetables are a quick and easy addition that add flavor to your omelet. Cheese adds a salty bite and depth to the eggs and vegetables.
Vegetable Omelet Ingredients
For my omelet I used, cherry tomatoes, fresh baby spinach, leeks, and parmesan cheese. These are the ingredients I had in my refrigerator.
Season with salt, black pepper, and a pinch of cayenne pepper.
Recipe Substitutions
Other vegetables that work great in an omelet include mushrooms, bell peppers, black olives, or even shredded carrots.
Hard vegetables such as carrots will need to be finely chopped or sauteed to ensure they are cooked.
I like using hard cheese because they have less saturated fats. Use shredded cheese rather than grated for the best texture.
Feta cheese would add a salty bite, but other cheeses such as smoked gouda would add additional flavor.
How to Prepare an Omelet
One of the most important tips in preparing an omelet is to keep your burner temperature low. Don't rush the omelet or you will end up with an over browned omelet.
Set your temperature on low. Depending on how your stove cooks, you may need to pull the pan half off the burner to keep the omelet from cooking too quickly.
First, heat a couple of teaspoons of olive oil in your pan over medium heat.
Add whisked eggs and adjust your heat to a low setting.
Then start to layer your vegetables and your cheese.
Once the omelet starts to thicken, slide a spatula under half of the omelet and gently flip it over the other half.
Continue to cook on low until the omelet is firm to the touch.
See my post on the Best Mediterranean Diet Breakfast Recipes for other healthy breakfast ideas.
Savory Vegetable Omelet
Equipment
Ingredients
- 4 lg eggs
- 2 tbsp whipping cream
- 1/2 cup spinach fresh, baby
- 1/2 cup tomato cherry
- 1/4 cup leek thinnly sliced
- 1/4 cup parmesan cheese shredded
- 1/8 tsp salt
- 1/8 tsp pepper
- pinch cayenne pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in frying pan over low to medium heat.
- Break eggs into a bowl. Whisk with a fork. Add 2 tablespoons of whipping cream and mix well.
- Add whisked eggs to pan and lower heat to low.
- Once the omelet starts to thicken, add tomatos, spinach, leek and parmesan cheese.
- Watch bottom of omelet to make sure it does not over brown. Adjust heat as necessary.
- Season with salt, pepper, and cayenne pepper.
- Once omelet thickens around vegetables, take spatula and gently fold omelet in half.
- Turn heat to low and allow omelet to continue to cook until no longer runny inside and cheese melts. If omelet starts to brown, turn off heat and let the pan sit on the burner and omelet will continue to cook.
- Cut omelet inhalf and serve.
Notes
Nutrition
February 2021 Update: Images in post and recipe card updated.
J
First time I have ever actually managed to cook an omelette without it becoming bad scrambled eggs and tasted amazing thank you
Janna
Wonderful! I am glad you enjoyed the recipe. I like it too, it's light and flavorful.