Veggie Stuffed Omelet

This healthy Veggie Stuffed Omelet (or do you guys spell it Omelette?) is a perfect breakfast recipe using you’re favorite vegetables and cheese. Keto, low-carb, gluten-free, and made with just a few simple ingredients.

Veggie Stuffed Omelet

A veggie omelet is my #1 favorite breakfast recipe to make at home. It’s easy and versatile. And since it is keto, low-carb, gluten-free, and vegetarian, it is a great recipe to serve up for everyone. If you’re not a savory breakfast person, it makes for a quick weeknight dinner idea.

Even my kids, who normally don’t respond to pepper, onions and mushrooms too enthusiastically, love it and request it very often.

Is it Omelette or Omelet?

Both are correct! Omelet is the spelling used in American English. Omelette is the spelling used in British English.

Veggie Stuffed Omelet Ingredients:

You’ll only need a few simple ingredients to make this veggie omelet. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Eggs- 2 or 3 large eggs.

Veggies-  Use any vegetables you like or have on hand. I used baby mushrooms, pepper, tomatoes red onions. All chopped and diced into equal sized pieces so they cook evenly.

Cheese- Finely grated or shredded mozzarella cheese.

Olive oil- Olive oil or olive oil spray, both work great!

Salt and pepper- To taste

Fresh parsley- For serving

How to Make Veggie Stuffed Omelet:

Making this veggie omelet is super easy! Scroll down to the recipe card for the details. Here’s an overview of the steps:

• In an 9-inch round non-stick skillet over medium-low heat, heat the olive oil. Add chopped vegetables and cook until tender-about 5 minutes. Remove vegetables from skillet and wipe down the pan. Then spay with cooking spray or add a little bit of olive oil.

• In a bowl, beat the eggs, salt and pepper with a fork until fully combined and fluffy.

• Add the beaten eggs to the skillet and cook, without stirring, until the edges just begin to set.
• With a rubber spatula, gently push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
• Repeat this in a few spots as needed until the top is set but still a little soft in the center.
• Place the cooked veggies and cheese on one side of the omelet and cook for about 1 minute longer, or until the eggs are mostly set.

• Slide the spatula around one side of the omelet at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelet in half.

• Slip the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.
• Sprinkle with freshly chopped parsley if you’d like.
• Serve warm and enjoy!

Veggie Omelet Variations:

Part of the fun of making a veggie omelet is getting creative with your vegetables, herbs and cheese combinations. It’s also a great ways to use up leftover vegetables and that last bit in your cheese bag. Here’s what you can add to an omelet:

1. Different veggies: Broccoli, spinach, green onions, asparagus or leek. Check out my Scrambled Egg & Leek recipe, if you haven’t yet.
2. Different cheese: such as Cheddar cheese, Colby jack cheese, or pepper jack cheese.
3. Add milk: I personally don’t add any. But if you like to add a touch of creaminess, both regular milk and plant based milk will work in this vegetable omelet.
4. Add toppings: I keep it simple, with fresh chopped parsley, but you can also add sliced avocado, fresh jalapeños, chopped fresh cilantro, crumbled feta cheese, or chunky salsa.
5. Less fat and calorie option: Try this egg white wraps recipe.

EQUIPMENTS NEEDED TO MAKE VEGETABLE OMELET:

• 9 inch non-stick skillet
• Rubber spatula
• Cutting board and knife

WHAT TO SERVE WITH VEGGIE STUFFED OMELET:

• Breakfast meats such as sausage.
• Hash browns or home fries
• Fresh fruit or fruit salad
• Green salad
• Toast

MORE BREAKFAST RECIPES

• Lebanese Ful Medames
• Mediterranean Savory Muffins
• Scrambled Eggs with Leeks
• Lebanese Lemon Garlic Chickpeas- Musabaha

Please let me know what your favorite Veggie Stuffed Omelet recipe variations are in the comments.

If you make this Veggie Stuffed Omelet or any other recipe on Salt & Sweet, be sure to rate the recipe! If you snap a pic, be sure to tag me on Instagram @thesaltandsweet! I love seeing your creations!