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Veggie Omelet

An easy-to-make omelet that you can make for breakfast, lunch, or dinner.

Course Breakfast
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 1 person
Calories 624 kcal
Author Kyle Chen


  • 3 large eggs
  • 2 tbsp olive oil extra virgin
  • 2 tbsp red onion chopped
  • 2 tbsp white mushrooms chopped
  • 2 tbsp green pepper chopped
  • 1 tbsp scallion chopped
  • 1 clove garlic finely chopped
  • 3 tbsp shredded cheddar cheese
  • salt
  • pepper


  1. Whisk eggs and season with salt and pepper.

  2. Heat 1 tbsp of olive oil in a small skillet and sauté vegetables until slightly softened. Season vegetables with salt and pepper. Remove vegetables from skillet. 

  3. Heat 1 tbsp of olive oil and pour eggs in skillet. Use a spatula to gently push the cooked portions of eggs from the edges toward the center of skillet, letting the uncooked portions reach the hot skillet surface. Cook until all of the eggs are soft, but solid. 

  4. Add sautéed vegetables and cheese to one half of the eggs. Fold the other half of the eggs over. 

  5. Flip the omelet over, and serve!

Recipe Notes

Feel free to substitute vegetables with whatever leftover ingredients you have in your fridge!

Nutrition Facts
Veggie Omelet
Amount Per Serving
Calories 624
* Percent Daily Values are based on a 2000 calorie diet.