Veggie Omelette – Quick, Healthy Breakfast Bliss
A quick and nutritious breakfast made with eggs, fresh vegetables like red pepper, spinach, and cherry tomatoes, all cooked to perfection with melted cheese. It’s simple, satisfying, and ready in minutes—perfect for busy mornings.
Ingredients
- 2 large eggs
- ¼ red pepper chopped
- ¼ cup grated Cheddar cheese
- A few baby spinach leaves
- 2 cherry tomatoes chopped
- Salt and pepper to taste
- ¼ teaspoon butter
Instructions
- Beat the Eggs: Crack the eggs into a bowl, beat well, and season with salt and pepper.
- Prepare the Pan: Melt the butter in a non-stick frying pan over medium heat.
- Cook the Eggs: Pour the beaten eggs into the pan, tilting it so the mixture spreads evenly.
- Add Fillings: Once the edges begin to set, sprinkle the chopped red pepper, spinach, cherry tomatoes, and grated Cheddar cheese over one half of the omelette.
- Fold and Finish: Fold the omelette in half and cook for another 1–2 minutes, until the cheese is melted and eggs are fully cooked.
- Serve: Slide onto a plate and enjoy immediately.
Notes
- Add a splash of milk or cream to the eggs before beating for a fluffier texture.
- Swap in your favorite veggies like mushrooms, onions, or zucchini.
- Use a non-stick skillet and avoid overcooking to keep the omelette tender.
- Try other cheeses like mozzarella, feta, or pepper jack for variety.