Description
A delicious and nutritious veggie omelet packed with sautéed onions and green bell peppers, topped with melted Swiss cheese. This quick and easy breakfast recipe is perfect for a satisfying start to your day or a light meal any time.
Ingredients
Units
Scale
Vegetables
- 1 small onion, chopped
- 1 green bell pepper, chopped
Egg Mixture
- 4 large eggs
- 2 tablespoons milk
- 3/4 teaspoon salt, divided (1/2 teaspoon and 1/4 teaspoon)
- 1/8 teaspoon freshly ground black pepper
Other
- 2 tablespoons butter, divided
- 2 ounces shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter in a medium skillet over medium heat. Add the chopped onion and green bell pepper, cooking and stirring until just tender, about 4 to 5 minutes. Transfer cooked vegetables to a bowl, season with ¼ teaspoon salt, and set aside.
- Prepare Egg Mixture: In a separate bowl, beat together the 4 large eggs, 2 tablespoons milk, remaining ½ teaspoon salt, and ⅛ teaspoon freshly ground black pepper until well combined.
- Cook Omelet Base: Melt the remaining 1 tablespoon butter in the same skillet over medium heat, swirling to coat the bottom. When the butter is bubbly, pour the egg mixture in and cook undisturbed until the bottom starts to set, about 1 minute. Gently lift the edges of the omelet with a spatula to allow uncooked egg to flow underneath. Continue cooking until the center looks mostly dry, another 1 to 2 minutes.
- Add Cheese and Vegetables: Sprinkle shredded Swiss cheese evenly over the omelet, then spoon the sautéed vegetable mixture onto one half of the omelet.
- Fold and Finish Cooking: Using a spatula, gently fold the omelet over the vegetables. Cook for about 1 more minute, or until the cheese melts to your desired consistency.
- Serve: Slide the omelet onto a plate, cut it in half, and serve immediately while warm.
Notes
- For a fluffier omelet, you can whisk the eggs vigorously to incorporate more air.
- Feel free to add your favorite veggies such as mushrooms or tomatoes for extra flavor.
- Use low-fat milk or a milk alternative to reduce fat content.
- Non-stick skillet is recommended to prevent the omelet from sticking.
- Cook over medium heat to avoid browning the eggs too quickly.
