Veggie Omelet

← Back to all recipes

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.

More to explore

Keep cooking — five sections our readers love most.