Description
Indulge in a delightful breakfast with this Cheesy Veggie-Loaded Omelette Bomb. This omelette is packed with colorful vegetables, gooey cheese, and fluffy eggs, creating a savory and satisfying meal that will kickstart your day.
Ingredients
Scale
Egg Mixture:
- 6 large eggs
- 2 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Veggies and Cheese:
- 1 tablespoon butter
- ½ cup bell peppers (diced)
- ½ cup zucchini (diced)
- ½ cup mushrooms (sliced)
- ¼ cup red onion (diced)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 tablespoons fresh parsley or chives (chopped, optional)
Instructions
- Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and fluffy.
- Sauté Veggies: Heat butter in a nonstick skillet over medium heat. Add bell peppers, zucchini, mushrooms, and onion, and sauté for 3–4 minutes until softened. Remove vegetables from the pan and set aside.
- Cook Omelette: Pour the egg mixture into the skillet, cook for 1–2 minutes, then add the cooked veggies and cheese over one half. Cover and cook for 2–3 minutes until set. Fold in half, garnish, and serve hot.
Notes
- Add spinach, tomatoes, or jalapeños for extra flavor.
- For more protein, mix in diced ham, turkey, or cooked chicken sausage with the veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ omelette
- Calories: 310
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 370 mg
