Vegetable and Cheese Omelette

Time to Cook: 
5 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
Learn More About This Recipe +

Omelettes are one of those versatile dishes that you can customize to individual tastes and make them as decadent or as healthy as you need. This one uses mushrooms, cherry tomatoes and peppers, but you could substitute some wilted spinach or whatever vegetables you like. Feel free to change up the cheese as well or add some chopped herbs.

Folding and turning omelettes can seem to be a little tricky and takes a little practise, but you can do it! The secret is a really good pan, having your ingredients all ready to go nearby,  and being patient. With a little practise you'll be whipping up omelettes in no time!


Load an omelette up with veggies for a great start to your day.


2 eggs

2 tbsp milk or water

salt and pepper to taste

3 mushrooms, sliced

1/4 cup thinly sliced bell pepper

4 cherry tomatoes, halved

1/3 cup grated cheddar cheese


omelet veggies

1. Heat a fry pan over medium heat with a bit of oil. Add the mushrooms and peppers, sauteing and stirring until softened. Stir in the chopped green onion and the tomatoes, continuing to stir and saute until the tomatoes are slightly wilted. Remove the heat and set aside.

2. In a medium sized bowl, beat the eggs with milk and some salt and pepper until the eggs are light and frothy.

3 Over medium low heat, heat oil in an 8 inch pan until it shimmers. Turn down the heat slightly and gently pour the eggs into the pan. Let the mixture cook a bit, then using a heat proof spatula, loosen the eggs on the edges a bit and let the liquid egg flow underneath. Keep doing this until you don't have any liquid egg left.

veggie omelet

4. Add the vegetable filling to the omelet along the middle. Top with cheese.

5. Loosen the edge of the omelette and fold over. Allow to cook a little longer so that the cheese melts a bit. Slide on to a plate. Enjoy!