Name: Yummy Veggie Omelet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 eggs; 2 tablespoons milk; Salt and pepper to taste; 1 tablespoon butter; 2 tablespoons chopped onion; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped tomato; 2 tablespoons shredded Cheddar cheese

Why You’ll Love Yummy Veggie Omelet Recipe

It combines eggs and vegetables for a balanced mix of protein and fresh flavour.
The sautéed veggies add texture and sweetness, while the cheese brings creaminess.
With only about 20 minutes total, it’s a quick and elegant dish.
You can easily adapt the veggies or cheese to suit your taste or what you have on hand.
It works well as a solo breakfast or light meal for two.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter, divided
1 small onion, chopped
1 green bell pepper, chopped
¾ teaspoon salt, divided
4 large eggs
2 tablespoons milk
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Directions

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the chopped onion and bell pepper and cook, stirring occasionally, until the vegetables are just tender — about 4 to 5 minutes. Then transfer the vegetables to a bowl, season with ¼ teaspoon salt, and set aside.
In a separate bowl, beat together the eggs, milk, remaining ½ teaspoon salt and the black pepper until well blended.
Melt the remaining 1 tablespoon butter in the same skillet over medium heat, tilting the pan to coat the bottom. When the butter is bubbly, pour in the egg mixture. Let it cook undisturbed until the bottom begins to set (about 1 minute). Then gently lift the edges of the omelet with a spatula so any uncooked egg flows underneath. Continue cooking until the centre starts to look dry — another 1 to 2 minutes.
Sprinkle the shredded Swiss cheese over the omelet. Spoon the sautéed vegetable mixture over half of the omelet. Using a spatula, gently fold the other half over the vegetables. Cook about 1 more minute, or until the cheese is melted to your liking. Slide the omelet onto a plate, cut in half, and serve.

Servings and timing

Servings: 2 (one large omelet, cut into two portions)
Preparation time: approximately 10 minutes
Cooking time: approximately 10 minutes
Total time: approximately 20 minutes

Variations

Swap the Swiss cheese for Gouda, cheddar, or mozzarella depending on your preference.
Add other vegetables: chopped mushrooms, spinach, zucchini or tomatoes would all work well.
For a spicy twist, include a finely chopped jalapeño or a pinch of red pepper flakes.
Make it vegetarian-friendly by omitting any meat (this version already is), or add cooked bacon or ham for a non‑vegetarian version.
Use egg whites only or a mix of whole eggs and egg whites to reduce fat and calories.
Try a different folding style: instead of a half‑fold, you could roll it or fold into thirds for a different presentation.

Storage/Reheating

Store any leftover omelet in an airtight container in the refrigerator. It is best consumed within 1–2 days.
To reheat: gently warm in a skillet over low heat until warmed through, or microwave on medium power for 30–60 seconds, checking with a fork. Be careful not to overcook, which can make the eggs rubbery.
Note: the vegetables may soften further after storage, so it’s best served fresh if possible.

FAQs

How do I prevent the omelet from sticking to the pan?

Use a good non‑stick skillet or well‑seasoned pan and make sure the butter is melted and bubbles before adding the eggs. Tilt the pan so the fat coats the bottom evenly before pouring the egg mixture in.

Can I make this recipe for one person?

Yes — simply halve the ingredient amounts to make one serving. Use 2 eggs, 1 tablespoon each of butter, 1 small onion portion, 1 small green pepper half, 1 ounce cheese, etc.

Can I prepare the vegetables ahead of time?

Absolutely. You can sauté the onion and bell pepper ahead of time and refrigerate them in a sealed container. Reheat them gently before folding into the fresh omelet.

What temperature should I cook the eggs at?

Cook over medium heat initially so the mixture sets evenly. When folding in the cheese and vegetables, you can reduce to medium‑low to avoid browning the eggs too much or overcooking the filling.

My omelet is too thick and doesn’t fold well — what should I do?

Use a slightly bigger pan so the egg layer is thinner. Also ensure the eggs are cooked just until the centre begins to look dry but is still slightly moist — it will finish cooking when folded. Fewer vegetables will also make folding easier.

Can I freeze leftover omelet?

It’s not ideal: the texture of eggs changes upon freezing and reheating, becoming rubbery. If you do freeze, wrap it tightly and use within 1 month. Reheat gently to minimize texture loss.

What sides go well with this veggie omelet?

It pairs nicely with whole‑grain toast, a light salad, fresh fruit, roasted potatoes, or even a side of steamed greens.

Is it okay to use low‑fat milk or non‑dairy milk?

Yes, you can substitute low‑fat milk or a non‑dairy alternative (such as almond or soy milk) in the same amount. It may slightly alter the texture but generally works fine.

Can I make this using egg whites only?

Yes — you can substitute whole eggs with just egg whites (e.g., 6 egg whites for 4 whole eggs roughly). The cooking time may be slightly shorter, and the flavour milder, so you might want to add extra seasoning or herbs.

Why did my omelet turn out rubbery?

This usually happens if the eggs were over‑cooked or cooked at too high a temperature. Reduce the heat, remove the pan from the heat just before the eggs are fully set, and let residual heat finish the cooking.

Conclusion

This Yummy Veggie Omelet is an excellent choice when you want something simple, tasty, and packed with vegetables and flavour. With minimal prep and cook time, it’s perfect for weekdays and relaxed weekend mornings alike. Customize it with your favourite cheese or veggies, serve it with your preferred sides, and you’ll have a breakfast or brunch dish that feels both nourishing and delicious. Enjoy!