Name: Veggie Omelet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 eggs; 0.5 cup bell pepper, diced; 0.5 cup mushrooms, sliced; 0.25 cup shredded cheddar; 1 tbsp butter; 0.5 tsp kosher salt; 0.25 tsp black pepper

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Veggie Omelet

StovetopEasyPrep 5 minCook 10 minServes 2

A fluffy two-egg omelet packed with peppers, mushrooms and cheese — breakfast in ten minutes flat.

Ingredients

4 eggs
½ cup bell pepper, diced
½ cup mushrooms, sliced
¼ cup shredded cheddar
1 tbsp butter
½ tsp kosher salt
¼ tsp black pepper

Steps

Sauté the pepper and mushrooms in butter for 3 minutes.
Whisk the eggs with salt and pepper and pour them over the vegetables.
Cook over medium-low heat, lifting the edges so the uncooked egg flows underneath.
Scatter with cheddar, fold in half and slide onto a plate.

Serve with: buttered toast and fresh fruit.

Cook over medium-low heat so the eggs stay tender, never browned.

Find this recipe in the Breakfast section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

Tips & mistakes

Cook the vegetables first and drain any liquid — wet mushrooms make a watery omelet that never sets properly in the middle.
Whisk the eggs until the yolks and whites are fully mixed; streaks of white cook unevenly and leave pale, rubbery patches.
Medium-low heat is the whole secret: high heat browns the eggs and makes them tough, while gentle heat keeps them tender and creamy.
Add the cheese while the top is still slightly wet, so it melts into the eggs instead of sitting on top in a separate layer.

Frequently asked questions

Can I use other vegetables? Yes: spinach, zucchini or tomatoes all work; cook watery ones first and drain them well. Raw vegetables release water as they cook and thin out the eggs, so a quick sauté first is always worth it.

How do I fold it without breaking? Tilt the pan, slide the omelet to the edge, and fold with a spatula in one smooth motion. If the top is still slightly wet when you fold, the two halves stick together and the omelet holds its shape.

Can I make it with egg whites only? Yes, use 6 egg whites for 2 whole eggs; add a pinch of salt to help them set. The result is lighter and less rich, so a little extra cheese on top helps.

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