A hearty, protein-rich loaded veggie omelette bursting with fresh vegetables and melty cheese. Perfect for breakfast, brunch, or even a light dinner.

Scale

3 large eggs

1 tbsp milk or water

1/4 tsp salt

1/8 tsp black pepper

1/4 cup diced onions

1/4 cup diced bell peppers

1/4 cup sliced mushrooms

1/2 cup baby spinach

1/4 cup shredded cheddar cheese

1 tbsp olive oil or butter

1. Crack eggs into a bowl, add milk, salt, and pepper, then whisk until fluffy.

2. Heat olive oil or butter in a nonstick skillet over medium heat.

3. Sauté onions, bell peppers, and mushrooms for 3–4 minutes until softened.

4. Add spinach and cook for another 30 seconds until wilted. Remove veggies from pan.

5. Lower heat slightly, pour in the egg mixture, and let it set for 30 seconds.

6. Gently stir with a spatula, then let eggs cook until mostly set.

7. Add cheese and cooked vegetables to one half of the omelette.

8. Fold the omelette over and cook for 1–2 minutes more, until cheese melts.

9. Slide onto a plate and serve immediately.

Feel free to swap in your favorite vegetables zucchini, broccoli, or roasted tomatoes all work great.

Go dairy-free by skipping the cheese or using a plant-based alternative.

Store leftovers in an airtight container and reheat gently on low heat.

Keywords: loaded veggie omelette, vegetable omelette, healthy breakfast, omelette with vegetables