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    Home » Eggs & Potatoes » Vegetable Omelette

    Vegetable Omelette

    First Published: May 4, 2021 · Modified: Mar 20, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!
    Jump to Recipe
    Vegetable omelette on a white plate with tomatoes, basil and a gold fork

    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!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🥬 Ingredients
    • 📝 Instructions
    • 🍳 Equipment
    • 💪 Nutrition
    • 👪 Servings
    • 💡 Tips for Success
    • 🥚 Related Recipes
    • 📖 Recipe

    ❤️ 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.

    Vegetable omelette ingredients
    • 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

    Olive oil in a skillet
    Step 1. Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
    Sliced mushrooms and garlic cooking in a skillet
    Step 2. Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
    Chopped vegetables cooking in a skillet
    Step 3. Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
    Spinach in a skillet
    Step 4. 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.
    Cooked spinach and vegetables in a skillet
    Spinach will wilt and cook down.
    Eggs and salt and pepper in a blender
    Step 5. 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.
    Butter melting in a skillet
    Melt 1 tablespoon butter in skillet over medium heat.
    Uncooked eggs in a skillet
    Step 6. 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.
    Red spatula lifting edge of partially-cooked egg in a skillet
    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.
    Vegetable mixture on one half of an open omelette in a skillet
    Step 7. When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
    Grated Parmesan cheese on cooked vegetables on top of omelette in a skillet
    Step 8. Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
    Spatula lifting unfilled half of omelette in a skillet
    Step 9. Using a wide spatula, fold the untopped half of the omelette over the filled half.
    Folded omelette cooking in a skillet
    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.

    Click here to learn how to make this veggie omelette in a visual story.

    🍳 Equipment

    • Medium non-stick skillet.
    • Medium bowl.
    • Heatproof spatula.
    • Blender.

    💪 Nutrition

    These values are estimates. The accuracy of this nutrition information is not guaranteed.

    Nutrition Facts
    Vegetable Omelette
    Amount Per Serving
    Calories 346 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 10g63%
    Trans Fat 1g
    Cholesterol 577mg192%
    Sodium 657mg29%
    Potassium 797mg23%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 24g48%
    Vitamin A 7520IU150%
    Vitamin C 53mg64%
    Calcium 219mg22%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    👪 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.

    Overhead view of a vegetable omelette on a white plate with tomatoes and a small bowl of chopped peppers

    💡 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

    • Loaded California omelette on a white plate with sliced avocado and a gold fork
      California Omelette
    • Close up overhead view of keto omelette on a white plate with a gold fork and avocado slices
      Keto Omelette
    • Overhead view of tuna omelette on a white plate with a sprig of dill and sliced lemons and a gold fork
      Tuna Omelette
    • Folded omelette topped with tomato topping on a white plate with two forks
      Tomato Omelette

    See more egg recipes →

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Vegetable omelette on a white plate with tomatoes, basil and a gold fork

    Vegetable Omelette

    Heavenly Home Cooking
    This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!
    5 from 1 vote
    Print Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    Servings 2 omelettes
    Calories 346 kcal

    Equipment

    Medium non-stick skillet
    Heatproof spatula
    Medium bowl
    Blender
    Prevent your screen from going dark

    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

    Tips for Success
    A few tips to get you off and running to make the perfect 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.
     

    Nutrition Facts

    Calories: 346kcal (17%)Carbohydrates: 8g (3%)Protein: 24g (48%)Fat: 24g (37%)Saturated Fat: 10g (63%)Trans Fat: 1gCholesterol: 577mg (192%)Sodium: 657mg (29%)Potassium: 797mg (23%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 7520IU (150%)Vitamin C: 53mg (64%)Calcium: 219mg (22%)Iron: 5mg (28%)

    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.

    Total Servings 2 omelettes
    Keyword easy, for two, healthy, hearty, Keto-friendly, Low carb, quick, savory, small batch, summer recipe
    Tried this recipe?Let us know how it was!
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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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