Omelettes are the best, aren't they? They're a full meal in one tidy little packet. If you're a veggie lover then this delicious and healthy vegetable omelette will be right up your alley. It's loaded with good healthy things like spinach, zucchini, tomatoes, bell peppers, black olives, and mushrooms (totally optional if you're not crazy about mushrooms). Parmesan cheese and basil add a wonderful layer of flavor that pairs extremely well with the veggies. This one is vegetarian like our California omelette, Greek omelette, and tomato omelette. We are sure you will love them also!
❤️ Reasons to Love This Recipe
- It's loaded with healthy veggies! It's one of our heartiest healthy breakfast recipes.
- It's quick. You can make an omelette for yourself and a friend in less than 30 minutes!
- Despite what you might think, it's make ahead friendly. Simply chop up the veggies the night before and store them in your fridge in an airtight container.
- It's high protein. Protein helps build muscle and keeps you feeling full longer (source).
🥬 Ingredients
This veggie omelette is completely customizable. Add or omit vegetables at will. We offer these options as a suggestion, and the result is fabulous. However, if you would like to vary it according to your own taste, please feel free to do so.
We saute the vegetables in the skillet before adding them to the omelette because doing so adds a lot of flavor. However, we want to retain as many of the nutrients as possible, so we don't cook the vegetables very long, about 6 minutes total.
- 1 tablespoon olive oil.
- ½ cup sliced baby bella or white mushrooms. The mushrooms are totally optional. We understand that some people do not like them. If you decide to omit them, then add the minced garlic to the pan and cook until fragrant for about a minute. Proceed to saute the vegetables as instructed below.
- ½ teaspoon minced garlic. Adds flavor.
- ¼ cup sliced zucchini.
- ½ cup cherry tomatoes. Cut in half.
- ¼ cup chopped bell pepper.
- 4 cups fresh spinach.
- 2 tablespoons butter. Use one tablespoon of butter per omelette.
- 6 large eggs. Beaten.
- Salt and pepper. You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
- ¼ cup sliced black olives.
- 1 teaspoon chopped fresh basil. Basil adds flavor that pairs well with the vegetables. You can substitute ½ teaspoon of dried basil.
- 2 tablespoons grated Parmesan cheese.
Make Ahead Tip
Chop up the vegetables the night before, place them in a zip lock bag or airtight container, and place them in the refrigerator. That way they will be ready to go the next morning!
📝 Instructions
Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.
Click here to learn how to make this veggie omelette in a visual story.
🍳 Equipment
💪 Nutrition
These values are estimates. The accuracy of this nutrition information is not guaranteed.
👪 Servings
This recipe makes two hearty omelettes, enough for two people. You can cut the ingredients in half for a single serving or double it for four omelettes.
💡 Tips for Success
We have a few tips that we hope will help you achieve the perfect vegetarian omelette!
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Take the time to saute the vegetables before you add them to the omelette. It will add a lot of great flavor!
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
🥚 Related Recipes
See more egg recipes →
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Recipe
Vegetable Omelette
Ingredients
- 1 tablespoon olive oil
- ½ cup sliced baby bella or white mushrooms
- ½ teaspoon minced garlic
- ¼ cup sliced zucchini
- ½ cup cherry tomatoes Cut in half.
- ¼ cup chopped bell pepper
- 4 cups fresh spinach
- 2 tablespoons butter
- 6 large eggs Beaten
- salt and pepper You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
- ¼ cup sliced black olives
- 1 teaspoon chopped fresh basil You can substitute ½ teaspoon of dried basil.
- 2 tablespoons grated Parmesan cheese
Instructions
- Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
- Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
- Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
- Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
- Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
- Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
- When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
- Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
- Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.
Notes
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Take the time to saute the vegetables before you add them to the omelette. It will add a lot of great flavor!
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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