Starting your day with a hearty, nutritious breakfast sets the tone for a productive and energetic day. A fast and easy breakfast omelette with vegetables is a perfect way to combine health, flavor, and convenience. Packed with protein-rich eggs, vibrant vegetables, and gooey cheese, this dish is a quick solution for busy mornings or a relaxing weekend treat. Let’s explore how you can whip up this delicious omelette in no time!
Why You’ll Love This Recipe
This fast and easy breakfast omelette with vegetables is more than just a quick meal—it’s a powerhouse of nutrition and taste. The combination of fluffy eggs, sautéed vegetables, and melted cheese creates a symphony of flavors. Whether you’re short on time or want something special without much effort, this recipe ticks all the boxes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Green onions (chopped) | As desired |
| Spinach (chopped) | Small bunch |
| Dry basil | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Dry oregano | 1/2 teaspoon |
| Cabbage (finely chopped) | Half of a cabbage |
| Black pepper | To taste |
| Oil | For greasing the pan |
| Hard cheese (Gruyere or Parmesan, grated) | As desired |
| Cherry tomatoes (halved) | As desired |
| Sauce (tomato sauce or salsa) | For serving |
Step-by-Step Instructions
1. Prepare the Vegetables
- Wash the green onions, spinach, and cabbage thoroughly.
- Chop the green onions and spinach into small pieces.
- Finely chop half of the cabbage. Halve the cherry tomatoes and set them aside.
2. Beat the Eggs
- Crack the eggs into a large bowl and beat them until smooth and uniform.
- Add salt, dry basil, and dry oregano to the eggs. Mix well to evenly distribute the seasonings.
3. Cook the Vegetables
- Heat a non-stick skillet over medium heat and grease it lightly with oil.
- Add the chopped cabbage to the skillet and sauté for a few minutes until it softens slightly.
- Add the spinach and green onions, cooking until the spinach wilts. Season the mixture with black pepper and additional salt if desired.
4. Make the Omelette
- Pour the beaten egg mixture over the cooked vegetables in the skillet. Spread it evenly so the eggs coat the vegetables.
- Sprinkle the grated hard cheese over the top. Arrange the halved cherry tomatoes on the surface for a pop of color and flavor.
- Cover the skillet with a lid and let the omelette cook on medium-low heat for 5-7 minutes, or until the eggs are set and the cheese is melted.
5. Serve and Enjoy
- Carefully slide the cooked omelette onto a plate.
- Serve hot with a side of tomato sauce or salsa for an extra burst of flavor.
Tips for Making the Perfect Breakfast Omelette
- Use Fresh Ingredients: Opt for fresh, crisp vegetables and high-quality eggs for the best flavor.
- Grease the Pan Well: Ensure the skillet is properly greased to prevent sticking and make flipping easier.
- Cook on Low Heat: Cooking on medium-low heat ensures the omelette cooks evenly without burning.
- Customize the Ingredients: Feel free to add mushrooms, bell peppers, or shredded zucchini to the vegetable mix for variety.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 |
| Protein | ~14g |
| Carbohydrates | ~8g |
| Fiber | ~3g |
| Fat | ~16g |
FAQs About Fast and Easy Breakfast Omelette with Vegetables
1. Can I use egg substitutes for this recipe?
Yes, you can use egg substitutes like liquid egg replacers or tofu for a vegan-friendly version.
2. What other vegetables can I add?
You can include mushrooms, zucchini, bell peppers, or even leftover roasted vegetables for added flavor.
3. How do I store leftovers?
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
4. Can I make this omelette ahead of time?
While the omelette tastes best fresh, you can prepare the vegetable mixture in advance to save time in the morning.
5. What’s the best cheese for this recipe?
Hard cheeses like Gruyere or Parmesan work well, but you can also use cheddar or mozzarella for a melty texture.
6. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not include any wheat-based ingredients.
A Delicious and Nutritious Breakfast Solution
This fast and easy breakfast omelette with vegetables is a game-changer for busy mornings or lazy weekends. Packed with nutrients, flavor, and endless customization options, it’s a recipe that suits every palate and schedule.
Ready to try this delicious dish? Gather your ingredients, follow these simple steps, and enjoy a breakfast that’s as satisfying as it is wholesome!
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Fast and Easy Breakfast Omelette with Vegetables
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Start your day right with this fast and easy breakfast omelette with vegetables. Combining fluffy eggs, vibrant veggies, and melted cheese, this dish is perfect for busy mornings or leisurely weekends. Serve it with your favorite sauce for a satisfying, protein-packed breakfast that’s as delicious as it is wholesome.
Ingredients
- 3 eggs
- Green onions, chopped (as desired)
- Small bunch of spinach, chopped
- 1/2 teaspoon dry basil
- 1/4 teaspoon salt
- 1/2 teaspoon dry oregano
- Half of a cabbage, finely chopped
- Black pepper, to taste
- Oil, for greasing the pan
- Hard cheese (Gruyere or Parmesan), grated (as desired)
- Cherry tomatoes, halved (as desired)
- Sauce (tomato sauce or salsa), for serving
Instructions
1. Prepare the Vegetables:
- Wash the green onions, spinach, and cabbage. Chop the green onions and spinach into small pieces. Finely chop half of the cabbage and halve the cherry tomatoes.
2. Beat the Eggs:
- Crack the eggs into a large bowl. Beat them until smooth, then mix in the salt, dry basil, and dry oregano. Stir to combine.
3. Cook the Vegetables:
- Heat a non-stick skillet over medium heat and add a small amount of oil to coat the pan.
- Add the chopped cabbage to the skillet and sauté for 3-4 minutes, until it begins to soften.
- Add the spinach and green onions, stirring until the spinach wilts. Season with black pepper and additional salt if desired.
4. Make the Omelette:
- Pour the beaten egg mixture evenly over the cooked vegetables in the skillet. Spread the eggs to cover the veggies.
- Sprinkle the grated hard cheese over the top, followed by the halved cherry tomatoes for a burst of freshness and color.
- Cover the skillet with a lid and reduce the heat to medium-low. Cook for 5-7 minutes, or until the eggs are fully set and the cheese is melted.
5. Serve:
- Carefully slide the omelette onto a plate. Serve warm with a side of tomato sauce or salsa for an extra layer of flavor.
Notes
- Customizable Additions: Feel free to add mushrooms, zucchini, bell peppers, or other veggies to the mix.
- Cheese Options: Gruyere and Parmesan add a unique flavor, but cheddar or mozzarella also work well.
- Storage Tips: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet or microwave.
- Make Ahead: You can prepare and cook the vegetables in advance for quicker assembly in the morning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian