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.
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:
- 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.
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.
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.
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
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!