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Yummy Veggie Omelet

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This Yummy Veggie Omelet is a quick and hearty breakfast packed with sautéed onions, green bell peppers, and melted Swiss cheese, all wrapped in fluffy eggs. Perfect for a flavorful and satisfying start to the day.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • ¾ teaspoon salt, divided
  • 4 large eggs
  • 2 tablespoons milk
  • ⅛ teaspoon freshly ground black pepper
  • 2 ounces shredded Swiss cheese

Instructions

  1. Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add chopped onion and bell pepper; cook for 4–5 minutes until tender. Transfer to a bowl and season with ¼ teaspoon salt.
  2. In a separate bowl, beat eggs with milk, remaining ½ teaspoon salt, and black pepper.
  3. Wipe out skillet if needed, melt remaining 1 tablespoon butter over medium heat. Pour in egg mixture and cook undisturbed for 1 minute until edges set.
  4. Lift edges with a spatula, tilting pan so uncooked egg flows to the edges. Continue for 1–2 more minutes until eggs are mostly set but still glossy on top.
  5. Sprinkle Swiss cheese over one half of the omelet and top with sautéed veggies.
  6. Fold omelet over the filling and cook for another minute until cheese melts and center is set.
  7. Slide omelet onto a plate, rest for a few seconds, then cut in half and serve.

Notes

  • Swap Swiss cheese with Cheddar, mozzarella, or goat cheese for different flavors.
  • Add mushrooms, tomatoes, spinach, or zucchini — sauté first to remove moisture.
  • Use half-and-half instead of milk for richer eggs.
  • Add herbs like parsley, basil, or chives for a fresh finish.
  • Store leftovers in the fridge for up to 2 days.
  • Reheat gently in a skillet or microwave in short bursts.

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