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

5 from 17 votes

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

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 Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: French

Keyword: Eggs, Omelette, Vegetables

Servings:

Calories: 495kcal

Author: Erica Walker

Equipment

non-stick skillet (8-inch)

Ingredients

For the filling:

1 tablespoon butter
1/3 cup onion chopped
1/3 cup red bell pepper sliced or chopped
1/3 cup mushrooms chopped
1/2 cup fresh spinach
shredded cheddar cheese to taste

For the omelets:

2 eggs
2 tablespoon water
cooking spray
salt and pepper to taste

Additional filling ideas/toppings:

avocado
salsa
sour cream
guacamole
hollandaise sauce

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.
Add spinach and season with salt and pepper. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
Crack the eggs into a mixing bowl and add water. Whisk until eggs become light yellow in color. Set aside.
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.
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.
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.
As soon as the cheese is melted remove omelette from the pan. Serve immediately.

Video

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