What vegetables go well in an omelette?

Vegetables that hold up well to heat and bring great flavor include mushrooms , bell peppers , onions , spinach , zucchini , and tomatoes (with seeds removed). These sauté easily and pair beautifully with eggs and cheese. For best results, pre-cook firmer vegetables like mushrooms and peppers to remove moisture and enhance flavor.

Is a vegetable omelette healthy?

Yes! A vegetable omelette is naturally low in carbs , high in protein , and rich in vitamins and minerals—especially when loaded with colorful, nutrient-dense veggies. It’s also easy to adapt for dairy-free, low-fat, or gluten-free diets, making it a versatile and balanced breakfast or brunch choice.

What veggies should I put in my eggs?

Try a mix of onions, mushrooms, spinach, bell peppers , and tomatoes . For more variety, add broccoli (steamed), kale, or even shredded carrots. These vegetables work well with eggs and can be seasoned to suit savory or spicy preferences. Just make sure to sauté them first for the best flavor and texture.

What are good fillings for omelettes?

Great fillings include cheese (cheddar, feta, goat), fresh herbs (parsley, dill, chives), and protein add-ins like tofu, black beans, or edamame . Flavor boosters such as salsa, olives, sun-dried tomatoes , or avocado add extra richness and complexity. Mix and match to suit your taste and dietary goals.

Veggie Omelette – The Best 5-Minute Breakfast Recipe

Name: Veggie Omelette – The Best 5-Minute Healthy Breakfast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 3 large eggs; 2 tsp milk, cream, or sour cream; 1 tbsp butter, divided; ¼ cup chopped mushrooms; 2 tbsp finely chopped white onion; 2 tbsp finely chopped red bell pepper; 2 tbsp finely chopped green bell pepper; ¼ cup shredded cheddar; Salt and pepper to taste

Description

A quick, fluffy veggie omelette made with sautéed vegetables, creamy eggs, and melted cheese. Ready in 5 minutes and perfect for any time of day.

Ingredients

Scale

3 large eggs

2 tsp milk, cream, or sour cream

1 tbsp butter, divided

¼ cup chopped mushrooms

2 tbsp finely chopped white onion

2 tbsp finely chopped red bell pepper

2 tbsp finely chopped green bell pepper

¼ cup shredded cheddar

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Whisk eggs with milk or cream until fully combined.
Melt half of butter in skillet over medium heat. Sauté mushrooms, onions, and peppers until soft (5–7 mins).
Add remaining butter, pour in eggs, and cook on medium-low. Tilt and lift edges to let uncooked egg run underneath.
When mostly set, add cheese. Fold omelette and serve hot. Season to taste.

Nutrition

Calories: 320
Sugar: 2g
Fat: 25g
Fiber: 1g
Protein: 18g