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Golden veggie omelet with diced red and green peppers and onions on a white plate

Veggie Omelet with Peppers and Onions

A simple and nutritious omelet filled with colorful bell peppers and onions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Omelet
  • 4 eggs
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Filling
  • 1/2 cup bell peppers diced (any color)
  • 1/4 cup onion diced

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Whisk eggs, milk, salt, and pepper in a bowl until well combined.
  2. Heat olive oil in a non-stick skillet over medium heat.
  3. Add diced peppers and onions to the skillet. Sauté for 3-4 minutes until softened.
  4. Pour the egg mixture over the vegetables. Cook without stirring until the edges set.
  5. Gently lift the edges of the omelet with a spatula to let uncooked egg flow underneath.
  6. Fold the omelet in half and cook for another 1-2 minutes until fully set.
  7. Slide the omelet onto a plate and serve warm.

Nutrition

Calories: 220kcalCarbohydrates: 8gProtein: 14gFat: 15gSaturated Fat: 4gCholesterol: 370mgSodium: 380mgPotassium: 250mgFiber: 1gSugar: 4gVitamin A: 1200IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

For extra flavor, add a sprinkle of cheese before folding the omelet.

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