Description
This cheesy veggie-loaded omelette bomb is a vibrant and delicious breakfast or brunch option, full of colorful vegetables, melted cheddar and mozzarella cheeses, and fluffy eggs. It’s perfect for busy mornings or leisurely weekend meals and can be easily customized with your favorite veggies and cheeses for a nutritious, flavorful dish.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Vegetables
- 1/4 cup diced bell peppers (red, yellow, or green)
- 1/4 cup chopped spinach
- 2 tablespoons chopped red onion
- 2 tablespoons diced tomatoes (seeds removed)
- 1 tablespoon chopped mushrooms
Cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
Others
- 1 tablespoon butter or olive oil
- Optional garnish: chopped parsley or green onions
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy to incorporate air for fluffiness.
- Sauté the vegetables: Heat a nonstick skillet over medium heat. Add the butter or olive oil and let it melt. Add the diced bell peppers, chopped red onion, mushrooms, and spinach. Cook for about 3–4 minutes until the vegetables soften.
- Add tomatoes: Stir in the diced tomatoes and cook for another 1–2 minutes just to warm them through without making the mix soggy.
- Start cooking the omelette: Push the sautéed veggies to one side of the skillet. Pour the egg mixture into the pan, tilting it to spread evenly across the bottom.
- Let eggs set: As the eggs start to firm up, gently lift the edges with a spatula and tilt the pan so uncooked egg flows underneath, allowing even cooking.
- Add the cheese and veggies: When the eggs are nearly cooked through but still slightly runny on top, sprinkle the shredded cheddar and mozzarella evenly over one half of the omelette. Spoon the sautéed vegetables on top of the cheese.
- Fold and finish cooking: Carefully fold the other half of the omelette over the filling. Cover the skillet with a lid and cook for another 1–2 minutes until the cheese melts and the omelette is fully set.
- Serve and garnish: Slide the omelette onto a plate. Garnish with chopped parsley or green onions if desired. Serve hot for a hearty and satisfying meal.
Notes
- You can substitute or add other vegetables like zucchini, broccoli, or kale for variety.
- Swap the cheese according to your preference—feta, Swiss, or pepper jack all make excellent alternatives.
- For extra protein, add diced cooked bacon or sausage to the vegetable mix before folding the omelette.
