Veggie Omelet Recipe

Time20m

Serves1

Stuffed with fresh onions, green peppers, tomatoes, mushrooms and cheese.

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Ingredients

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1
Prepare the Vegetables
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onions, green bell peppers, and sliced mushrooms. Sauté for about 5-7 minutes until they are soft. Add the diced tomatoes in the last minute of cooking. Season with salt and black pepper. Remove the mixture from the skillet and set aside.
2
Make the Omelet
In a bowl, whisk together the eggs with a pinch of salt and black pepper. In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low. Pour in the beaten eggs, tilting the pan to spread them evenly. Cook for about 2-3 minutes until the edges begin to set.
3
Add Filling
Once the omelet is mostly set, add the sautéed vegetable mixture and shredded cheddar cheese on one half of the omelet. Carefully fold the other half over the filling.
4
Finish Cooking
Let the omelet cook for another 1-2 minutes until the cheese melts and the center is fully cooked. Slide the omelet onto a plate and serve hot.