Photo of a veggie omelette on a black pate with a tomato and pepper | rosevinecottagegirls.com

Veggie Omelette

This veggie omelette is a good way to add more healthy breakfast choices in our lives. This is a great tasting veggie omelette that we really love. I hope you enjoy it! It is Mr. Cottage’s favorite!
 

Do You Cook The Veggies Before Putting Them In An Omelette?

Yes, we do. You cook them as done as you like them because there is not enough time to cook them inside of the omelette. 
 

What Can I Put Inside An Omelette?

Bell pepper, Onion, tomato, olives, spinach, mushrooms, tomatoes, broccoli and so much more!
 

How Do Restaurants Make Their Omelette so fluffy?

Hot oil in your pan and separate your eggs from your egg whites. With a whisk or your beater to your mixer, whip your eggs until stiff peaks appear. That means that when you lift the whisk or beater the white frothy egg whites stay in peaks and they don’t fall back down 
 
 

What Do I Serve With An Omelette?

Omelettes are pretty filling so we don’t usually serve a side dish but I would think some grapes or a few slices of apple or pear would taste great with it. 
 

Can You Eat An Omelette For Dinner?

Yes, they are versatile and filling. 
 
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Photo of a veggie omelette with a fork on a black plate | rosevinecottage girls.com | veggie omelette, veggie omelet, vegetable omelette

Veggie Omelette Recipe

Supplies You Will Need:
Omelette Pan
Spatula
Small bowl
Whisk
Cutting Board
Knife

Ingredients:

2-3 organic eggs + optional 1 tsp of milk to the scrambled egg yolk

And gather your favorite vegetables. It does not have to be all of these or even any of them. What do you have?

zucchini and squash, corn or peas                                                                                     
peppers sliced or diced
mushrooms diced
¼ cup spinach or kale

Your favorite cheese
Organic butter  or organic coconut oil
½ tomato chopped  or your favorite salsa(optional)
Small piece of broccoli chopped
3 ripe olives (chopped)

Diced potatoes or sweet potatoes fried
Pinch Celtic Sea Salt
Dash of Mrs. Dash flavor or your choice
small pinch mustard powder
onion powder
avocado chopped (optional for the top)   

Prepare Your Veggies

Grate zucchini and squash and set aside.  Wash spinach, chop and set aside.  Wash tomato chop or slice and set aside.  Slice or dice an onion and set it aside. Do the same with avocado (leave the pit in the remaining side and put lemon juice over it and place in a baggy and it will keep it fresh. Wash mushrooms and chop to your taste. Slice bell peppers and get corn and peas ready. Whatever you have available that sounds good, lets grab it. 

Grate your cheese and set aside.   

Cook Veggies For Your Omelette

Take a small pan and add butter or organic coconut oil and melt.  Add your vegetables (except tomato and avocado) season to your taste and sauté until tender then set aside. 

Now For The Veggie Omelette

Separate your egg yolks from your egg whites. Lightly scramble the yolks and season them add a tsp of milk if desired but if not that is okay too. Beat the egg whites in a separate bowl until you have stiff peaks. You can use a whisk or a mixer. When the egg whites have been beaten to stiff peaks they are done. To get to the stiff peak stage your egg whites will no longer e clear but a white foam and when you pull your beater or mixer blades out of it it will make a wave that will not fall back in and disappear. If it does, keep whipping. When you are at stiff peak stage, gently fold your yolks into your cloud of egg whites with a silicone bowl scraper.  Pour into the pan (with the heated butter or oil).  Cook until ready to flip.  Using a spatula, turn the egg over and then place your vegetable mix on the inside and your cheese on ½ of your omelette.  Fold over the eggs to cover your mixture and let cook for a couple of minutes covered tightly with a lid on low to steam the cheese and melt.  Take the omelette out and place it on a plate.  Place the remaining cheese and chopped tomatoes and avocados. 

We garnished this with some home-canned salsa verde but you can use what you want to.

Serving Suggestion

Eat with a bowl of blueberries, strawberries, blackberries, raspberries, cherries, a grapefruit or chopped apple and Green Tea
 
Get your Printable Veggie Omelette Recipe Here:
Yield: 1 omelette

Veggie Omelette

Photo of a veggie omelette on a black pate with a tomato and pepper | rosevinecottagegirls.com

Ingredients

  • 2-3 organic eggs + optional 1 tsp of milk to the scrambled egg yolk
  • And gather your favorite vegetables. It does not have to be all of these or even any of them. What do you have?
  • zucchini and squash, corn or peas                                                                                     
  • peppers sliced or diced
  • mushrooms diced
  • ¼ cup spinach or kale
  • Your favorite cheese
  • Organic butter  or organic coconut oil
  • ½ tomato chopped  or your favorite salsa(optional)
  • Small piece of broccoli chopped
  • 3 ripe olives (chopped)
  • Diced potatoes or sweet potatoes fried
  • Pinch Celtic Sea Salt
  • Dash of Mrs. Dash flavor or your choice
  • small pinch mustard powder
  • onion powder
  • avocado chopped (optional for the top)

Instructions

2-3 organic eggs + optional 1 tsp of milk to the scrambled egg yolk

And gather your favorite vegetables. It does not have to be all of these or even any of them. What do you have?

zucchini and squash, corn or peas                                                                                     peppers sliced or dicedmushrooms diced¼ cup spinach or kale

Your favorite cheeseOrganic butter  or organic coconut oil½ tomato chopped  or your favorite salsa(optional)Small piece of broccoli chopped3 ripe olives (chopped)

Diced potatoes or sweet potatoes friedPinch Celtic Sea SaltDash of Mrs. Dash flavor or your choicesmall pinch mustard powderonion powderavocado chopped (optional for the top)   

Prepare Your Veggies

Grate zucchini and squash and set aside.  Wash spinach, chop and set aside.  Wash tomato chop or slice and set aside.  Slice or dice an onion and set it aside. Do the same with avocado (leave the pit in the remaining side and put lemon juice over it and place in a baggy and it will keep it fresh. Wash mushrooms and chop to your taste. Slice bell peppers and get corn and peas ready. Whatever you have available that sounds good, lets grab it. 

Grate your cheese and set aside.   

Cook Veggies For Your Omelette

Take a small pan and add butter or organic coconut oil and melt.  Add your vegetables (except tomato and avocado) season to your taste and sauté until tender then set aside. 

Now For The Veggie Omelette

Separate your egg yolks from your egg whites. Lightly scramble the yolks and season them add a tsp of milk if desired but if not that is okay too. Beat the egg whites in a separate bowl until you have stiff peaks. You can use a whisk or a mixer. When the egg whites have been beaten to stiff peaks they are done. To get to the stiff peak stage your egg whites will no longer e clear but a white foam and when you pull your beater or mixer blades out of it it will make a wave that will not fall back in and disappear. If it does, keep whipping. When you are at stiff peak stage, gently fold your yolks into your cloud of egg whites with a silicone bowl scraper.  Pour into the pan (with the heated butter or oil).  Cook until ready to flip.  Using a spatula, turn the egg over and then place your vegetable mix on the inside and your cheese on ½ of your omelette.  Fold over the eggs to cover your mixture and let cook for a couple of minutes covered tightly with a lid on low to steam the cheese and melt.  Take the omelette out and place it on a plate.  Place the remaining cheese and chopped tomatoes and avocados. 

We garnished this with some home-canned salsa verde but you can use what you want to.

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