Tastenexa
All recipes
French
Veggie Omelette
16 min total8 prep8 cook1 servings340 cal
VegetarianKetoLow-CarbFlexitarianContains eggContains dairy
Fluffy eggs are folded around sautéed bell pepper, spinach, and melted cheddar for a filling, low-carb breakfast. Cooking the vegetables first keeps the omelette from turning watery, and a gentle fold gives it a classic diner-style presentation.
Ingredients
dairy
- 3eggs
- 30 gcheddar cheese
- 1 tbspbutter
produce
- 0.5bell pepper
- 40 gspinach
pantry
- 0.25 tspsalt
- 0.13 tspblack pepper
Steps
- Dice the bell pepper into small pieces and roughly chop the spinach.
- Crack the eggs into a bowl, add the salt and black pepper, and whisk until fully combined and slightly frothy.
- Melt half the butter in a nonstick skillet over medium heat. Add the bell pepper and cook for 2–3 minutes until it starts to soften.
- Add the spinach to the skillet and cook for 1 minute, just until wilted. Transfer the vegetables to a small plate.
- Wipe the skillet clean, melt the remaining butter over medium-low heat, then pour in the whisked eggs.
- Let the eggs set for about 1 minute, then use a spatula to gently push the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges.
- When the eggs are mostly set but still slightly glossy on top, scatter the cooked vegetables and cheddar over one half.
- Fold the empty half of the omelette over the filling and cook for 1 more minute until the cheese melts.
- Slide the omelette onto a plate and serve immediately while the cheese is still melted.
Tips
- Cook the vegetables until their moisture evaporates, or the omelette will turn watery once folded.
- Whisk the eggs well and season them before they hit the pan for even seasoning throughout.
- Keep the heat on medium-low so the eggs set gently without turning rubbery or browning too fast.
- Use a nonstick or well-seasoned skillet so the omelette releases and folds cleanly.
