Vegetarian Omelette with Bell Peppers
This vegetarian omelette with bell peppers is a light, fluffy, and colorful dish that’s quick to make and packed with fresh flavor. Perfect for breakfast, brunch, or a light dinner, it’s naturally gluten-free and protein-rich.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ teaspoon garlic powder (optional)
- 1 tablespoon olive oil
- ½ medium onion, diced (optional)
- ½ red or yellow bell pepper, diced
- ½ green bell pepper, diced
- 1 tablespoon unsalted butter or margarine
Instructions
- Crack the eggs into a bowl and whisk with salt, pepper, and garlic powder until light and frothy.
- Heat olive oil in a nonstick skillet over medium heat. Add diced onion and sauté for 3–5 minutes until tender.
- Add diced bell peppers and cook for another 3–4 minutes, just until softened.
- Remove from heat, allow to cool slightly, then stir vegetables into the beaten eggs.
- Wipe the skillet clean, return to medium-low heat, and add butter to coat the pan.
- Pour in the egg mixture and cook undisturbed until the edges begin to set.
- Gently lift one side and fold the omelette in half. Cook for another minute until the center is just set.
- Slide onto a plate and serve immediately.
Notes
- Add shredded cheese like cheddar or mozzarella before folding for extra flavor.
- Customize with mushrooms, spinach, or tomatoes for added nutrition.
- Use egg whites instead of whole eggs for a lighter version.
- For dairy-free, substitute butter with oil or margarine.
- Chop vegetables ahead of time for quicker prep in the morning.
Nutrition
- Serving Size: 1 omelette
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
