This simple and hearty omelet is my go-to breakfast when I want something warm, satisfying, and full of flavor. It’s packed with sautéed onions and green bell peppers, folded with melty Swiss cheese, and cooked to golden perfection. I love how easy it is to prepare with just a handful of ingredients, and it always hits the spot whether I’m cooking for myself or sharing with someone else.
Why You’ll Love This Recipe
I love how quick and adaptable this recipe is.
It’s ready in just 20 minutes, start to finish.
I can easily adjust the fillings based on what I have in the fridge.
The combination of fluffy eggs and sautéed veggies creates the perfect bite.
It works for breakfast, brunch, or even a light lunch or dinner.
It’s easy to double or triple if I’m feeding more people.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter, divided – I use half for sautéing the vegetables and the other half for cooking the eggs.
1 small onion, chopped – Yellow or white onion works great for a sweet and savory base.
1 green bell pepper, chopped – Adds a fresh, mild crunch and color to the omelet.
¾ teaspoon salt, divided – I season the vegetables and the egg mixture separately.
4 large eggs – These form the fluffy base of the omelet.
2 tablespoons milk – This makes the eggs a little creamier and lighter.
⅛ teaspoon freshly ground black pepper – Just enough for a mild kick.
2 ounces shredded Swiss cheese – It melts beautifully and pairs well with the veggies.
Directions
I start by melting 1 tablespoon of butter in a nonstick skillet over medium heat. Then I add the chopped onion and bell pepper, cooking them while stirring occasionally until they’re just tender — usually about 4 to 5 minutes. Once softened, I transfer the veggies to a bowl and season them with ¼ teaspoon of salt.
In another bowl, I beat the eggs together with the milk, remaining ½ teaspoon of salt, and black pepper until well mixed.
I wipe out the skillet if needed, then melt the remaining 1 tablespoon of butter over medium heat. Once the butter is bubbling slightly, I pour in the egg mixture and let it cook undisturbed for about 1 minute, just until the edges start to set.
Using a spatula, I gently lift the edges of the omelet, tilting the pan so the uncooked egg flows to the bottom. I continue doing this for another 1 to 2 minutes until most of the egg is cooked but the top is still slightly glossy.
I sprinkle the shredded Swiss cheese evenly over one half of the omelet, then spoon the sautéed vegetables on top of the cheese.
Carefully, I fold the other half of the omelet over the fillings and cook for another minute or so, just until the cheese has melted and the center is set.
I slide the omelet onto a plate, let it rest for a few seconds, and then cut it in half to serve.
Servings And Timing
Servings: 2 (the recipe makes one large omelet that I slice in half)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
I like swapping Swiss cheese for Cheddar, mozzarella, Monterey Jack, or even goat cheese for different flavor profiles.
Sometimes I add extra vegetables like mushrooms, diced tomatoes, zucchini, or spinach — just make sure to sauté them first.
For added richness, I’ve tried using a splash of half-and-half instead of milk in the egg mixture.
A pinch of smoked paprika or a dash of hot sauce in the eggs gives it a nice punch.
I also like adding fresh herbs like parsley, basil, or chives at the end for a bright finish.
Storage/Reheating
I store any leftover omelet slices in an airtight container in the refrigerator for up to 2 days.
To reheat, I place the omelet in a skillet over low heat and cover it with a lid — it warms through in a few minutes without drying out.
Microwaving in short 15-second bursts also works, but I prefer the skillet to keep the texture just right.
I don’t recommend freezing this omelet — eggs and sautéed veggies don’t freeze well and tend to get watery.
FAQs
Can I Use A Different Kind Of Cheese?
Yes, I often substitute Swiss with other cheeses like Cheddar, mozzarella, or even a spicy pepper jack for extra flavor.
Can I Make This Without Milk?
Definitely. I’ve made it with water or skipped the liquid altogether — the texture is just slightly firmer without it, but still delicious.
What Other Vegetables Can I Add?
I like using mushrooms, cherry tomatoes, spinach, zucchini, or even roasted red peppers. Just make sure to cook off any excess moisture first.
Is This Omelet Good For Meal Prep?
It’s best fresh, but it holds up well for a day or two in the fridge. I make one ahead if I know I’ll have a busy morning.
How Do I Know When The Omelet Is Done Cooking?
I look for the eggs to be set around the edges and just slightly shiny in the middle before folding. Once the omelet is fully set and the cheese is melted, it’s ready to serve.
Conclusion
This veggie omelet is one of my favorite easy meals — light, nourishing, and full of flavor. Whether I’m making breakfast on a slow weekend morning or whipping something up for a quick weeknight dinner, this recipe always delivers. It’s flexible, quick, and satisfying, and I know I can always tweak it depending on what I have in the kitchen.
