Learn how to make the best vegetable omelette that’s super fluffy and healthy. This is the perfect omelette recipe for breakfast; it’s healthy, filling, and ultra-quick to make!
I love mornings, and what’s the best way to start your day than with a delicious and healthy breakfast? Serve this American-style omelette with a hot cup of coffee and a few slices of crispy bacon.
Omelette is one of the most popular breakfast dishes I choose to make for my family since it’s nutritious, extremely versatile, and quick to make. It consists of beaten eggs that are high in protein, then topped with a delicious vegetable filling, cheese, bacon, and fresh herbs.
This vegetable omelette is super fluffy, nutritious, and loaded with protein. Super versatile, it can be adapted to your taste.
With only 5 minutes of prep, this easy veggie omelette recipe tastes like the one from the restaurant, but it’s also gluten-free and low-carb. Sound great, right?
If you prefer to meal prep and have breakfast ready, my keto frittata and egg muffins are also healthy breakfast options for busy days.
What Is An Omelette?
An omelette is a breakfast dish made from beaten eggs seasoned with salt and pepper and then fried with vegetable oil in a frying pan. Recipes for omelettes are extremely versatile and may contain different types of cheese, meat, and vegetables.
Is Omelette Keto?
The answer to this question depends on the recipe that you are using to make your omelette. Many omelette recipes may contain milk or flour that are too high in carbs for a keto diet.
Fortunately, this recipe for a fluffy vegetable omelette is great for a keto diet since it’s made from naturally low-carb ingredients and has only xg net carbs per serving.
Why Are You Going To Love This Keto Omelette
- Super easy to make in under 20 minutes.
- It can be made ahead of time.
- Made from naturally low-carb ingredients.
- It’s a versatile recipe. You can add your favorite vegetables or meats to the filling.
- Requires only a few inexpensive ingredients
Ingredients For Vegetable Omelette
This vegetable omelette recipe requires only a few easy-to-find ingredients you probably already have in your pantry.
So here is a list of everything you will need:
- Eggs – use room temperature eggs to avoid any eggy flavor or smell.
- Salt & Pepper – to taste. Feel free to add your favorite seasonings as well.
- Olive Oil – you can also replace it with butter.
- Bell Pepper – I used red pepper, but you can also use green bell pepper or a mix of both colors.
- Onion – you will need a medium white onion finely chopped.
- Mushrooms – feel free to use your favorite type of mushrooms.
- Cheddar Cheese – you can also use mozzarella or parmesan cheese.
- Avocado – for serving the vegetable omelette.
How To Make Vegetable Omelette
Breakfast has never been easier to prepare; once you see how easy it is to make this healthy avocado veggie omelette, you will want to make it over and over again. So here are the steps that you need to follow:
Make the Vegetable Filling
Heat the olive oil in a non-stick skillet over medium heat, then add the onion and cook for 2 minutes until tender. Next, add the chopped pepper and mushrooms and cook for 5 minutes until soft and browned. Transfer the mixture to a plate and set aside.
Whisk The Eggs
Add the eggs, salt, and pepper to a bowl and whisk until well combined. Set aside while making the filling mixture. It’s important to salt the eggs properly for a super tender and fluffy omelette.
Cook the Omelette
Add 1/2 tbsp of olive oil to the same pan and pour the egg mixture. Cook the omelette on low heat for a few minutes until it’s cooked evenly.
Assemble the Veggie Omelette
Reduce the heat to low and add the cooked vegetables over half the omelette, and sprinkle with shredded cheese.
Cover the vegetables and cheese with the other half of the omelette and cook for one more minute until the cheese is melty.
Remove from the skillet and enjoy with slices of avocado.
Another great thing about this recipe is that it can be made according to your taste by adding your favorite vegetables. Here are some great ideas:
- Green Onions
- Mozzarella Cheese
Tips For Making A Perfect Veggie Omelette
- Make sure to use the right pan size – It’s essential to use the right pan size to make sure that the omelette it’s not too thin or too thick. I recommend choosing a nonstick skillet that’s 8 or 10 inches in diameter.
- Use room-temperature eggs – It’s not essential but highly recommended if you want your omelette to cook faster.
- Cook the omelette over medium-low heat to ensure it cooks without getting rubbery.
- Don’t add too much filling over the omelette as it may break.
- Let the eggs rest – After mixing the eggs, let the mixture rest for a few minutes for perfect results and a fluffy texture.
- Don’t overcook your veggie omelette because it continues cooking in the pan after adding the filling.
- Fridge: you can store this vegetable omelette in an airtight container in the fridge for up to 3 days.
- Freezer: I don’t recommend freezing the omelette since, once thawed, the vegetables will become soggy, and the taste will be different.
Frequently Asked Questions
Omelet Vs. Omelette
If you are wondering what’s the difference between an omelette and an omelet, you will need to know that there is no difference expecting the spelling. While omelet is used in American English, the omelette is the spelling used by British people.
Why Does My Omelette Break?
That may happen if you didn’t wait enough until folding it. To avoid breaking your omelette, you will have to wait until it is cooked and solidified, then fold it using a silicone spatula over the vegetables.
Do I Have To Add Milk To Omelette?
Traditional french omelette recipe doesn’t require milk, but if you want to add 2 tbsp of milk for a velvety texture.
Can I Make This Recipe Dairy-Free?
Sure, if you are following a dairy-free diet, you can still enjoy this recipe by skipping the cheddar cheese.
Can I Make This Vegetable Omelette Ahead Of Time?
Personally, I like to enjoy this vegetable omelette freshly cooked in the morning. Still, if you are having a busy day, you can prepare it in advance and reheat it in the morning in the microwave.
If you are not a fan of reheated omelette, you can only prepare the vegetables in advance, then all you need to do is crack the eggs and cook the omelet for a few minutes. Then fill it with vegetables and enjoy.
Do I Have To Flip My Omelette?
No, the omelette doesn’t need to be cooked on both sides.
It only has to be cooked over high heat without a lid until fluffy, then filled with your favorite vegetables.
More Breakfast Recipes
- Vegan Tofu Scramble – 15 Minute Keto & Low Carb Recipe
- Keto Breakfast Cookies (Easy, Delicious, And Healthy)
- Easy Keto Breakfast Pizza
The Best Vegetable Omelette
- 4 large eggs
- 1 tbsp olive oil
- 1/4 cup onions finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/3 cup mushrooms slices
- 2 tbsp cheddar cheese shredded
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Make the Omelette
- Add the eggs, salt, and pepper to a medium bowl and whisk until well combined.
- Set aside while making the vegetable filling.
Prepare the vegetable filling.
- Heat the olive oil in a large non-stick pan over medium-high heat, and cook the chopped onion for 2 minutes or until tender.
- Add the chopped bell pepper and mushrooms and cook for 5 minutes until soft.
- Remove the cooked vegetables from the pan and set aside.
- Make the egg omelet. Add 1/2 tbsp of olive oil in a 8-inch or 10-inch no stick skillet over medium heat, then pour the egg mixture and cook for 3 minutes until cooked evenly.
- Add the cooked vegetables to half of the omelet, add the shredded cheddar cheese, and cover with the other half.
- Let it cook for one more minute until the cheese is melted.
- Gently tranfer the omelette onto a plate. Enjoy with avocado slices and tomatoes.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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