Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Yummy Veggie Omelet

4

20 min

Yummy Veggie Omelet

Yummy Veggie Omelet Photo 1

Category

Egg appetizer

Time

20 min

Serving

2 persons

Calories

386

Rating

4.00★ (128)

Cuisine

Author: Victoria Buriak
This veggie omelet is delicious served on top of toast. Use any cheese you like — Swiss and Gouda are both good choices.

Ingredients

  • butter: 2 Tbsp (divided)
  • onion: 1 piece (chopped)
  • green bell pepper: 1 piece (chopped)
  • salt: 0.75 tsp (divided)
  • eggs: 4 piece
  • milk: 2 Tbsp
  • black pepper: 0.125 tsp (freshly ground)
  • ounces shredded Swiss cheese: 2 piece

Metric Conversion

Stages of cooking

Yummy Veggie Omelet Photo 21
Yummy Veggie Omelet Photo 32
Yummy Veggie Omelet Photo 43
Yummy Veggie Omelet Photo 54
  1. Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.
    Yummy Veggie Omelet Photo 2
  2. Beat together eggs, milk, remaining 1/2 teaspoon salt, and pepper in a separate bowl.
    Yummy Veggie Omelet Photo 3
  3. Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of eggs begin to set, about 1 minute. Gently lift the edges of omelet with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelet starts to look dry, 1 to 2 more minutes.
    Yummy Veggie Omelet Photo 4
  4. Sprinkle cheese over omelet, then spoon vegetable mixture over 1/2 of the omelet. Use a spatula to gently fold omelet over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelet onto a plate. Cut in half and serve.
    Yummy Veggie Omelet Photo 5

How did you like this article?

You may also like