Omelets are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vegetables. If you're looking for a quick and easy veggie omelet recipe for one, you've come to the right place. In this article, we'll share our top tips for making a perfect veggie omelet, as well as a few of our favorite recipes. So whether you're a seasoned omelet maker or you're new to the kitchen, we've got you covered.
Check out the recipes below so you can choose the best recipe for yourself!
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
WORLD'S BEST VEGETARIAN OMELETTE
World's Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You'd be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Or even a nice brunch. It's easy to make, and you can add any ingredients you like.
Provided by Daniela Apostol
Categories Breakfast
Time 10m
Number Of Ingredients 7
Steps:
- Cut the cherry tomatoes, red pepper and spinach leaves.
- Melt the butter in the frying pan.
- Beat the eggs with a fork and season with salt and pepper.
- Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.
- Using a spatula, ease the edges and quickly turn it over onto the other side.
- The other side will cook a lot quicker, it only needs about 1-2 minutes.
- When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.
- Serve immediately.
Nutrition Facts : Calories 264 kcal, Carbohydrate 4 g, Protein 19 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 360 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
VEGETABLE OMELETS
Enjoy this veggie omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.
Provided by EatingWell Test Kitchen
Categories Healthy Omelet Recipes
Time 30m
Number Of Ingredients 13
Steps:
- For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper.
- For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet.
- Immediately begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
- Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make 4 omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets. Sprinkle 1 tablespoon of cheese over each omelet. If desired, garnish with chives.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 6.7 g, Cholesterol 96.8 mg, Fat 6.1 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 357.5 mg, Sugar 4.1 g
VEGGIE OMELET FOR ONE
Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.
Provided by SCOOBYBOO
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs and egg whites with the milk.
- Remove the vegetables from heat and put in small bowl and keep warm.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
PERFECT OMELETTE FOR ONE
I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.
Provided by William Uncle Bill
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
- Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
- Add butter and let it melt.
- Rotate pan and let the butter coat the edges.
- Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
- During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
- Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
- You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
- Do not let the omelette brown. It should be thin and soft.
- Enjoy.
STOVETOP OMELETTE FOR ONE
Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
- Whip eggs with salt and pepper in a bowl until well combined.
- Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
- Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g
VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
Tips:
- Use a non-stick skillet to prevent the omelet from sticking.
- Heat the skillet over medium heat before adding the butter or oil.
- Beat the eggs and milk together until they are well combined.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the bottom is set.
- Use a spatula to gently lift the edges of the omelet and tilt the skillet so that the uncooked egg mixture flows to the bottom.
- Continue to cook the omelet for another 2-3 minutes, or until it is cooked through.
- Fold the omelet in half or quarters and serve immediately.
Conclusion:
A veggie omelet is a quick, easy, and delicious breakfast, lunch, or dinner option. It is packed with protein, vegetables, and healthy fats. By following these tips, you can make a perfect veggie omelet every time.
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