Healthy Easy Food Recipes (Home) > Healthy Easy Eggs, Rice, Noodles, Pasta, Legumes & Grains Recipes > Vegetable & Cheese Omelet Recipe

Vegetable & Cheese Omelet Recipe

Use this recipe to ensure that your omelets will be light, fluffy and delicious from now on. This recipe uses 2 eggs per omelet, but you can use 3 eggs if you prefer. For the best omelets, before starting this recipe, place the eggs with their shell on into a large bowl and add hot tap water to cover the eggs. Let the eggs sit in the water for 4 minutes and then remove.

Ingredients :

Makes 2 omelets

  • 1 tablespoon extra virgin olive oil

  • ½ small onion, halved and thinly sliced

  • 1 cup frozen mixed vegetables

  • 1/8 teaspoon Italian seasoning or dried oregano leaves

  • 1/8 teaspoon salt and 1/8 teaspoon pepper

  • 4 eggs

  • 2 tablespoons butter

  • ¼ cup grated cheddar or Swiss cheese

 Healthy Easy Eggs Recipe - Vegetable & Cheese Omelet

Method :

  1. Heat a large skillet over medium heat, about 1 to 2 minutes. Add the oil to the skillet and heat up for about 20 seconds. Place the onion in the skillet and stir often until softened, about 5 minutes.

  2. Turn the heat to medium high and add the vegetables, Italian seasoning (or oregano), salt and pepper. Cook until the vegetables are heated through, about 2 to 5 minutes. Place the vegetables into a bowl and set aside.

  3. Break 2 eggs into a small bowl. Lightly beat the eggs with a fork.

  4. Heat a small skillet over medium-low heat, about 1 to 2 minutes. Add 1 tablespoon of butter to the skillet and swirl the skillet to coat its surface. Add the beaten eggs to the skillet. Allow the eggs to sit in the skillet until they have solidified on the bottom, about 1 minute.

  5. Place a heatproof rubber spatula under the edge of the eggs, gently pushing towards the center of the skillet. Continue moving the rubber spatula in a circle around the skillet, until just a small amount of wet egg still remains on the surface. Then remove the skillet from the burner.

  6. Spoon half of the cheese and half of the vegetable mixture evenly onto one half of the omelet. Then using a heatproof rubber spatula, fold the other half of the omelet over the filling. Carefully slide the omelet onto a plate and serve.

  7. Repeat above steps for the remaining 2 eggs and the other half of the cheese and vegetables mixture.

Variations :

The variety of fillings you can use in omelets is almost endless. Try some of the following filling ideas instead of the mixed vegetables and cheddar cheese.

  • 2/3 cup sautéed mushrooms and ¼ cup grated Swiss cheese.

  • 2/3 cup smoked salmon, 2 tablespoons chopped green onions and ¼ cup crumbled soft goat cheese.

  • ½ cup diced ham, ½ cup diced cooked potatoes or bell pepper and ¼ cup grated cheddar cheese.

Nutritional Facts Per Omelet:

Calories ................................ 395

     Calories from Fat ............... 284
Total Fat ..............................32 g
     Saturated Fat ...................14 g
     Monounsaturated Fat .........13 g
     Polyunsaturated Fat ............2 g
Cholesterol ........................416 mg
Sodium .............................453 mg
Total Carbohydrates ................10 g
     Dietary Fiber .......................3 g
     Sugars ...............................4 g
Protein ..................................16 g

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