Homemaking For God

Adventures of Biblical Homemaking and Drawing Closer to God.

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Omelettes are such a great breakfast, and one of my favorites is an omelette with vegetables and cheese. While that is a rather vague sounding recipe, that is the beauty of it!

You can add any vegetables or any cheese you want to it and still have a healthy and hearty breakfast full of healthy fat, protein, and vegetables.

A 3 egg omelette filled with the following vegetables: mushrooms, spinach, potatoes, a piece of sharp cheddar, and topped with sliced up green onions.
This omelette with vegetables and cheese isn’t perfect, but it’s delicious!

Vegetable Cheese Omelette

My favorite omelette with vegetables is one filled will spinach, mushrooms, and sometimes potato. Cheese wise, I like sharp cheese or smoked gouda, something with a little flavor.

But really, I’ll use whatever I have around the kitchen. It’s a great way to use up extra vegetables from the night before or some that are beginning to get a little soft.

And the best part is, it’s fairly quick and easy to make.

Supplies Needed To Make An Omelette With Vegetables And Cheese:

Ingredients needed to make an omelette with vegetables and cheese: eggs, mushrooms, spinach, sharp cheddar slice, green onions, and potatoes.
  • 3 Eggs
  • A Pat of Butter
  • Handful of Spinach
  • 1/4 Cup of Hash or Cooked Potatoes (leftover hash I had from before)
  • 1 Large Sliced Mushroom
  • 1 Slice Sharp Cheddar Cheese
  • Optional: Green Onions

How To Make This Super Easy Omelette With Vegetables and Cheese:

Step 1

Have your vegetables set out. Go ahead and slice your mushroom, green onions, and have your potatoes ready. If you don’t have potatoes omit them, or if you need to make some you can find my easy potato hash recipe here.

Step 2

Crack your eggs in a bowl.

3 eggs cracked in a bowl and vigorously stirred so the egg whites and yolks are well mixed for your omelette.
Mix the eggs for your omelette thoroughly.
Step 3

Mix them with a whisk or fork until the egg whites and yolks are completely blended together.

Step 4

Heat your skillet on low heat, and let the butter melt.

Step 5

Once the butter is melted add your eggs and let them set until the bottom is no longer clear and the edges start to cook, the middle should still have plenty plenty of uncooked eggs. Think like a pancake, the edges are somewhat done, but the middle is still full of uncooked batter.

Cheese, potatoes, spinach, mushrooms added to the eggs when the edges are beginning to cook, but the middle is still custardy.
Add your cheese, potatoes, spinach, mushrooms to the eggs when the edges are beginning to cook, but the middle is still custardy.
Step 6

Add your cheese, potatoes, and mushrooms on one side, and spinach on the other.

Step 7

Fold the omelette in half before it cooks too much more or it won’t stay closed. Unfortunately mine stuck, so the edges are a tad rough.

Step 8

Let each side cook until each side has a golden brown color to it.

Cooked omelette filled with sharp cheddar cheese, mushrooms, potato hash, spinach, topped with green onions.
My omelette stuck a bit, so the edges are a bit rough, but it is still delicious!
Step 9

Plate and add the green onions to it. Enjoy!

Optional:

There are so many things you can add. You can add peppers, onions, bacon, sausage, really anything to your omelette. I just prefer the omelette with vegetables and cheese because, eggs and cheese are a great combo, but we also don’t get enough veggies and this is a good way to get a little more.

But this recipe can be used for any type of omelette you may want.

Omelette With Vegetables and Cheese

A super easy and delicious omelette with vegetables and cheese recipe to ensure you have a healthy hearty breakfast!
Course Breakfast
Servings 1

Equipment

  • Frying Pan

Ingredients
  

  • 3 Eggs
  • 1 Pat Butter
  • 1/4 Cup Spinach
  • 1/4 Cup Potato Hash
  • 1 Sliced Mushroom
  • 1 Slice Sharp Cheddar
  • 2 Sliced Green Onions

Instructions
 

  • Have your vegetables set out. Go ahead and slice your mushroom, green onions, and have your potatoes ready. If you don't have potatoes, omit them, or if you need to make some you can find my easy potato hash recipe here.
  • Crack your eggs in a bowl.
  • Mix them with a whisk or fork until the egg whites and yolks are completely blended together.
  • Heat your skillet on low heat, and let the butter melt.
  • Once the butter is melted add your eggs and let them set until the bottom is no longer clear and the edges start to cook, the middle should still have plenty of uncooked eggs. Think like a pancake, the edges are somewhat done, but the middle is still full of uncooked batter.
  • Add your cheese, potatoes, and mushrooms on one side, and spinach on the other.
  • Fold the omelette in half before it cooks too much more or it won't stay closed. Unfortunately mine is stuck, so the edges are a tad rough.
  • Let each side cook until each side has a golden brown color to it.
  • Plate and add the green onions to it. Enjoy!

Notes

There are so many things you can add. You can add peppers, onions, bacon, sausage, really anything to your omelette. I just prefer the omelette with vegetables and cheese because, eggs and cheese are a great combo, but we also don’t get enough veggies and this is a good way to get a little more.
But this recipe can be used for any type of omelette you may want.

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