Description
A delicious and simple veggie omelet packed with sautéed onions, bell peppers, and melted Swiss cheese. Perfect for a nutritious breakfast or light meal, this recipe features fluffy eggs cooked to perfection with a buttery, savory filling.
Ingredients
Units
Scale
Vegetables
- 1 small onion, chopped
- 1 green bell pepper, chopped
Egg Mixture
- 4 large eggs
- 2 tablespoons milk
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground black pepper
Dairy & Fats
- 2 tablespoons butter, divided
- 2 ounces shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter in a medium skillet over medium heat. Add the chopped onion and green bell pepper, cooking and stirring until just tender, about 4 to 5 minutes. Transfer the cooked vegetables to a bowl, season with ¼ teaspoon salt, and set aside.
- Prepare Egg Mixture: In a separate bowl, beat together the 4 large eggs, 2 tablespoons milk, remaining ½ teaspoon salt, and freshly ground black pepper until well combined.
- Cook Omelet Base: Melt the remaining 1 tablespoon butter in the same skillet over medium heat, swirling to coat the bottom. Once the butter is bubbly, pour in the egg mixture and cook undisturbed for about 1 minute until the bottom sets. Gently lift the edges with a spatula to allow uncooked egg to flow beneath the set eggs, cooking for 1 to 2 more minutes until the center looks almost dry.
- Add Filling and Fold Omelet: Sprinkle shredded Swiss cheese evenly over the surface of the omelet. Spoon the sautéed vegetable mixture over half of the omelet. Using a spatula, carefully fold the omelet in half to cover the filling. Continue cooking for about 1 minute, or until the cheese melts to your desired consistency.
- Serve: Slide the omelet onto a plate, cut in half, and serve immediately for a warm, satisfying meal.
Notes
- You can substitute Swiss cheese with cheddar or mozzarella based on preference.
- For extra flavor, consider adding fresh herbs like chives or parsley to the egg mixture.
- Ensure the skillet is well buttered to prevent sticking and to add richness.
- Cook on medium heat to avoid browning or burning the eggs.
- To make it vegetarian, ensure that the butter used is suitable for your dietary preferences.
Nutrition
- Serving Size: 1 omelet (1/2 of total)
- Calories: 280
- Sugar: 3g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 375mg
