Vegetable Omelet

Name: Vegetable Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: International
Ingredients: 2 eggs; 1/4 red bell peppers; 1/4 green bell peppers; 1/4 onions; 1 tomatoes (small); 1 tbsp of olive oil; black pepper; salt; paprika; shredded cheese

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This omelet is filled with sautéed bell peppers, onions, and tomatoes. 🍳 It is a quick, protein-rich meal that can also be eaten cold on a picnic.

Total time: 20 min
Prep: 10 min
Cook: 10 min
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Rice Salad

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For dessert

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To drink

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Christmas Cinnamon Hot Chocolate

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Nutrition facts

per serving · estimate

250kcal

Protein14 g22%
Carbs9 g14%
Fat18 g64%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more flavorful omelet, add fresh herbs such as parsley, chives, or basil just before serving 🌿. You can also add a handful of fresh spinach along with the peppers and onion for an extra nutritional boost 🥚🥦🍅.

Freezing : Can you freeze this recipe?

Not recommended

The texture of cooked eggs and watery vegetables deteriorates sharply when thawed, turning spongy and watery.

Storage : How long does it keep?

The omelet loses its texture and turns dry and rubbery when stored.

Making ahead : Can you make it the day before?

Yes

Yes for the cut vegetables (bell peppers, onions, tomatoes) in an airtight container in the fridge, up to 24h. Cook the omelet just before eating.

Reheating : How do you reheat it?

Microwave possible at low power in short bursts (30-60 sec) to prevent drying out. Saucepan over very low heat with a lid, optionally with a spoonful of water. Oven not recommended (dries out too much).

Variations

Replace the vegetables with zucchini, mushrooms, or spinach.
Flavor with fresh herbs: chives, parsley, or basil.
Add diced ham for a more complete omelet.

Mistakes to avoid

Cooking over heat that is too high: the omelet turns dry and burns. Keep the heat at medium.
Pouring the eggs over raw vegetables: they release water. Sauté them first for 2 to 3 minutes.
Stirring the eggs once poured: the omelet won't set. Let it cook 2 to 3 minutes without stirring.

Frequently asked questions

How do I flip the omelet without breaking it?

Lift the edges with a spatula so the liquid runs underneath, then flip it once it has set but is still a little runny on top. A wide spatula and a nonstick skillet make this much easier.

Which vegetables can I put in an omelet?

Bell peppers, onion, and tomato, as here, but also zucchini, mushrooms, spinach, or eggplant. Sauté them before adding the eggs so they are tender and don't release water into the omelet.

Can I eat this omelet cold?

Yes, it can also be eaten cold, for example on a picnic or in a sandwich. Let it cool completely before cutting it. It is rich in protein, thanks to the eggs and the cheese it contains.

How many eggs for a single-serving omelet?

Two eggs are enough for a single-serving omelet, as in this recipe, with a quarter of a red bell pepper, a quarter of a green bell pepper, a quarter of an onion, and a small tomato. Season with salt, pepper, and paprika.