Veggie Omelettes

5 from 11 votes
15 Comments

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A delicious and healthy Veggie Omelette recipe with tips on how to make the PERFECT Omelette. Use your favorite vegetables to create your own perfect omelet.

A top view of a vegetable omelette with sautéed peppers on the top

Veggie omelettes are a great nutrient packed, high protein breakfast and can be made in just a few short minutes. Make this recipe your own, personal “perfect omelette” by adding your favorite veggies and cheeses to the filling.

Veggie Omelette Secrets to Success

Use a Non-Stick Pan

The trick to these omelettes is a non-stick skillet or pan. It is the best thing to make omelets in. I have one non-stick pan and I only use it for omelets. It is a must for flipping omelettes without rips or breaks. Another great tool to have is a heat-resistant rubber spatula. It will help you flip like a pro!

An omelette in a pan that has been flipped over and is ready to fill

Cook Over Medium-Low Heat

Another tip is to cook your omelette over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. I swear it’s as easy as it sounds! Just follow my simple instructions and you’ll be on your way to a great breakfast.

Alternative Cooking Method

Omelettes in a pan really aren’t that scary! You can do it! However, if you want an alternative to making your omelet in a pan, try our Omelette in a Bag recipe! I love both of these recipes equally and use them interchangeably. Both turn out great. It really just depends on how you feel like preparing them.

Ingredients to make veggie omelettes

What Vegetables Go Well With Omelettes?

This is a terrific breakfast, brunch or snack to make when you need to clean out the fridge. Basically if it’s a veggie, it can be added to this dish. Some of my favorite vegetable ingredients are:

  • spinach
  • mushrooms
  • onions
  • tomatoes
  • red bell pepper (or any other color of bell peppers)
  • avocado

More Veggie Options:

This recipe is a terrific way to use up any leftover vegetables before they get too ripe. Dice up a ton of veggies and toss them in! I love serving these omelettes to my kids too. They get a giant serving of vegetables without even knowing it!

  • squash/zucchini
  • green beans
  • artichokes
  • Brussels sprouts
  • asparagus
  • turnips
  • carrots
  • broccoli
  • kale

What Cheese is Best in Omelettes?

The possibilities here are endless. I love a good pepper Jack cheese for my omelettes because it has a little kick and it melts well. Other good melty cheeses you can use are: cheddar, cheddar Jack, Monterey Jack, mozzarella, and Mexican blend. You can also get creative and use crumbly cheeses like queso fresco or feta.

A veggie omelette on a plate with sautéed mushrooms, spinach, and peppers

What to Serve with Veggie Omelettes

This satisfying dish can be served all on its own, or add a side of toast and fruit for a complete meal. These are really fun to make and serve friends and family for brunch, where you can set up an omelette station and have guests add their own favorite ingredients.

READ NEXT: 33+ Super Easy Breakfast Ideas

Frequently Asked Questions about Veggie Omelettes

Do you cook vegetables before putting in omelettes?

Omelettes taste best when cooking the veggies first. Especially vegetables like onions and peppers. However, if you prefer your veggies crunchy in your omelettes, you can dice them and add them uncooked.

Are veggie omelettes healthy?

Yes! Veggie omelettes are high in protein, potassium, fiber, and Vitamin A. Of course this all depends on what veggies you are adding. The more veggies the better!

What pairs well with omelettes?

Omelettes can easily be a full meal all on their own. However, if you are looking for something more, you can always add a side of fruit such as blueberries, sliced oranges, or strawberries. For a more hearty meal you can add toast or hash browns.

Bring on the Breakfast Ideas

You can have an amazing start to your day every day with these delicious breakfast ideas. Serve these alongside our veggie omelettes or on their own. You’ll never want to skip breakfast again with these simple, scrumptious and totally satisfying recipes.

A fork breaking into a veggie omelette

Veggie Omelettes (with tips on how to make the perfect omelet)

5 from 11 votes
A delicious and healthy Veggie Omelet recipe with tips on how to make the PERFECT Omelet. Use your favorite vegetables to create your own perfect omelet.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine French
Servings 1

Video

Equipment

  • non-stick skillet (8-inch)

Ingredients

For the filling:

For the omelets:

Additional filling ideas/toppings:

Instructions

  • First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions, peppers, and mushrooms and sauté until onions become clear.
    Onions, peppers, and mushrooms in a skillet
  • Add spinach and season with salt and pepper. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
    Spinach, peppers, onions, and mushrooms in a skillet
  • Crack the eggs into a mixing bowl and add water. Whisk until eggs become light yellow in color. Set aside.
    Close up of beaten egg in a white bowl
  • Spray an 8" pan with cooking spray and heat over medium low heat. As soon as the pan becomes hot, slowly add egg mixture. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
    Beaten egg in a nonstick skillet to make an omelette
  • When the bottom of the eggs begin to set, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Add salt and pepper.
    Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
    Gently flip the egg pancake over, using your spatula to ease it over if necessary. Turn off the heat but keep the pan on the burner.
    An omelette in a pan that has been flipped over and is ready to fill
  • Add cooked toppings and cheese to half of the omelette. Fold the other side of the omelette over the toppings, like folding a paper in half.
    You can also put the toppings down the middle and fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds.
    An omelette with veggies in a pan
  • As soon as the cheese is melted remove omelette from the pan. Serve immediately.
    A veggie omelette folded over in a pan

Notes

  • Use a non-stick pan to make flipping the omelette easier
  • After flipping the omelette, turn the heat off or even remove the pan from the heat completely. The eggs will pretty much be cooked through anyway, flipping the omelette will cook them through totally without overcooking them. 

Nutrition Information

Calories: 495kcalCarbohydrates: 12gProtein: 17gFat: 45gSaturated Fat: 31gCholesterol: 343mgSodium: 282mgPotassium: 1124mgFiber: 4gSugar: 5gVitamin A: 12002IUVitamin C: 48mgCalcium: 166mgIron: 5mg

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Recipe adapted from Culinary Arts

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    It works, and answers questions about how long to sauté vegetables and then cook them with the eggs. This recipe will become a staple in my breakfast regimen— thanks!

  2. 5 stars
    I’ve been on the hunt for 5 star recipes that are healthy and scored big time with this one! My husband and I both thought, “WOW! Super yummy!” Gotta work on the flip a little bit though… 🙂

  3. 5 stars
    FINALLY I was able to make the perfect omelet with no browned portions, perfectly yellow, light, and fluffy! I’m so thankful I found this. Your instructions were great. The omelet was a hit!An

  4. 5 stars
    This looks like a perfect breakfast option with loaded veggies. Those tips to make perfect omelette is very useful.

  5. 5 stars
    I like to loaded up my omelet with veggies, my combo of veggies are slightly different from yours. I am going to give this one a try as it is filling.

  6. 5 stars
    Loved all these tips and tricks, I usually end up with a bit of a crispy bottom on my omelet, but didn’t using this method!

  7. canola is gmo’d and bad. an industrial oil.from the rapeseed in canada.
    grapeseed has no taste, and of course coconut oil, then olive oil.
    cheap junk oils are not always best. sad they use canola on food network.
    people have enough health issues in this country, wonder why???

    1. Then don’t use it. I used butter instead and they turned out great!! Never had my omelets turn out so good!! I slid the omelet onto a salad plate to then flip it back over in the pan. Couldn’t get it to flip with my spatula and was afraid it would break. Thanks for sharing your recipe!

      1. Thank you for your tip! I was having a hard time getting the flip down – still tasted delicious, but looked rather haphazard! haha

  8. my omelets NEVER turn out…but that’s changed since i tried this with your tips! i’ve made these twice now and they’re perfect! i tried the bag ones too and they’re great! thanks so much!