Veggie Omelette Recipe

Time20m

Serves2

Mushrooms, red peppers, tomatoes, onions, and cheddar cheese served with stone ground grits or potato hash, biscuit

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Vegetables
In a skillet over medium heat, add olive oil or butter. Once hot, add the diced onions, red bell pepper, and sliced mushrooms. Sauté for about 5 minutes or until the vegetables are soft. Add the diced tomatoes and cook for an additional 2 minutes. Season with salt and black pepper.
2
Whisk the Eggs
In a bowl, whisk the eggs together and season with a pinch of salt and black pepper.
3
Cook the Omelette
Pour the beaten eggs over the sautéed vegetables in the skillet. Allow it to cook undisturbed for about 3-4 minutes until the edges start to set. Sprinkle the cheddar cheese on one half of the omelette.
4
Fold and Serve
Once the cheese has melted and the omelette is firm, carefully fold the omelette in half. Serve hot with stone ground grits or potato hash and a biscuit on the side.