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Easy Peasy Cheese and Vegetable Omelette

Updated on January 19, 2014
Easy Peasy Cheese and Vegetable Omelette
Easy Peasy Cheese and Vegetable Omelette | Source
5 stars from 1 rating of Cheese and Vegetable Omelette

I love eggs. And it just so happens that we found that we could get them really cheap by buying them in bulk at the grocery store. We use them in just about everything we make.

I love them so much I have to be careful not to eat too many every day.

With eggs I can make quiche, deviled eggs, custard, scrambled eggs, omelettes and so much more because they also go into all of my baked goods as well.

It's so easy to integrate them with a variety of fruits, vegetables, meats, and cheeses that the options are literally endless.

When I make an omelette I normally use whatever I can find in the refrigerator at the time.

My favorite fillings are cheese, mushrooms, and asparagus, but for this recipe you can see I didn't have all of those. For this one, all I had were cherry tomatoes, red peppers and yummy avocados. I'm not complaining!

What's really great is that it doesn't matter what you have available because it will always turn out great.

Just last week my husband used ham and an onion in his omelette and it was pretty good. I've even tried fresh spinach before and it came out great.

Let's look at how to make your own! Mine turned out amazing!

Ingredients for an Omelette
Ingredients for an Omelette | Source
Step One: Prepare your veggies to chop
Step One: Prepare your veggies to chop | Source
Step Two: Slice your tomatoes thin
Step Two: Slice your tomatoes thin | Source
Step Three: Toss them in a bowl on the side
Step Three: Toss them in a bowl on the side | Source
Source

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Serves 1 person a 2 egg omelette

Ingredients

  • 2 large eggs, brown or white
  • 2 tablespoons milk
  • 1/4 cup shredded cheese, any kind
  • about 6 small cherry tomatoes
  • 1/2 medium red pepper
  • 1/2 medium avocado, any kind
  • 1 tablespoon butter
  • 1 dash salt

Instructions

  1. The first thing I suggest is to prepare your veggies first as you won't want to mess around when you have hot fragile eggs on the stove.
  2. As I only had cherry tomatoes, a red pepper, and an avocado available for my omelette, these were the veggies in my recipe.
  3. So I first sliced my cherry tomatoes super thin.
  4. I then set them aside in a bowl for easy access later.
  5. I cut and cored my red pepper, slicing one half of it into super thin pieces.
  6. I then dropped those pieces into the same bowl with my sliced tomatoes.
  7. Finally, I cut my avocado in half.
  8. I slid this into the same bowl with my other veggies.
  9. Now we can get started with the egg part of this omelette.
  10. Drop your butter into a hot skillet of the right size for your omelette.
  11. Turn your heat to medium and melt the butter, spreading it evenly around your skillet with a spatula.
  12. I like to use 2 eggs for my omelettes, and I like them a little softer.
  13. So to get them ready for the hot skillet, I break both of them into a small coffee cup.
  14. I then add a little bit of milk so they cook a little softer in the pan.
  15. Beat everything in the cup well with a fork.
  16. When your butter is melted, and your skillet hot, pour your eggs into the pan.
  17. You'll want to cook it for a few minutes until it's done on one side and will release from the pan.
  18. I made sure to pull it away from the pan all the way around with my spatula to make sure it didn't break on me.
  19. When I felt like I could safely lift the entire thing out of the pan, I flipped it over. Now it's time to pile on the goodies.
  20. I suggest spreading the cheese on both sides so it can seal the veggies into the middle for you.
  21. Then lay out your mini tomato slices all the way across one half of your omelette.
  22. On top of those, lay your red bell pepper slices.
  23. This would be a great time to include your avocados if you want them inside your omelette, but I wanted to wait and put them on top.
  24. Fold over your omelette and let it cook together for a second.
  25. Slide the omelette out of your pan and onto your plate.
  26. Top it with more cheese, your avocado slices, and maybe even some salsa if you'd like.
  27. Enjoy! Yummy!Yummy!
Click thumbnail to view full-size
Step Five: Toss them into your bowlStep Six: Now cut, de-seed, peel, and slice your avocadoStep Seven: Toss them into your bowlStep Eight: Crack your eggs in a small cupStep Nine: Add your milkStep Ten: Mix together wellStep Eleven: Add butter to your panStep Twelve: Melt your butter over medium heatStep Thirteen: Add your egg mixture to your panStep Fourteen: Cook for a few minutesStep Fifteen: Flip your eggsStep Sixteen: Spread your shredded cheese over the topStep Seventeen: Add your tomato slicesStep Eighteen: Add your red bell pepper slicesStep Nineteen: Fold it over and let it melt togetherStep Twenty: Transfer your omelette to a plateStep Twenty-one: Top with shredded cheeseStep Twenty-two: Top with your avocado and enjoy!!
Step Five: Toss them into your bowl
Step Five: Toss them into your bowl | Source
Step Six: Now cut, de-seed, peel, and slice your avocado
Step Six: Now cut, de-seed, peel, and slice your avocado | Source
Step Seven: Toss them into your bowl
Step Seven: Toss them into your bowl | Source
Step Eight: Crack your eggs in a small cup
Step Eight: Crack your eggs in a small cup | Source
Step Nine: Add your milk
Step Nine: Add your milk | Source
Step Ten: Mix together well
Step Ten: Mix together well | Source
Step Eleven: Add butter to your pan
Step Eleven: Add butter to your pan | Source
Step Twelve: Melt your butter over medium heat
Step Twelve: Melt your butter over medium heat | Source
Step Thirteen: Add your egg mixture to your pan
Step Thirteen: Add your egg mixture to your pan | Source
Step Fourteen: Cook for a few minutes
Step Fourteen: Cook for a few minutes | Source
Step Fifteen: Flip your eggs
Step Fifteen: Flip your eggs | Source
Step Sixteen: Spread your shredded cheese over the top
Step Sixteen: Spread your shredded cheese over the top | Source
Step Seventeen: Add your tomato slices
Step Seventeen: Add your tomato slices | Source
Step Eighteen: Add your red bell pepper slices
Step Eighteen: Add your red bell pepper slices | Source
Step Nineteen: Fold it over and let it melt together
Step Nineteen: Fold it over and let it melt together | Source
Step Twenty: Transfer your omelette to a plate
Step Twenty: Transfer your omelette to a plate | Source
Step Twenty-one: Top with shredded cheese
Step Twenty-one: Top with shredded cheese | Source
Step Twenty-two: Top with your avocado and enjoy!!
Step Twenty-two: Top with your avocado and enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: (1) 2 egg omelette
Calories 386
Calories from Fat270
% Daily Value *
Fat 30 g46%
Carbohydrates 9 g3%
Fiber 2 g8%
Protein 22 g44%
Cholesterol 481 mg160%
Sodium 1158 mg48%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

Personal Review

In this recipe, I used milk to make my eggs a little softer.I find that it helps them to cook quicker, keeps them from burning quite as fast, and makes them tastier.

However doing this also makes it harder to flip your eggs and the omelette probably wouldn't hold up quite as well to more fillings. It was difficult to flip without the egg wanting to fall apart on me. I just had to be really careful.

I also didn't use a lot of butter or salt either as I was expecting my fillings to flavor the omelette. Many people, like my husband, love lots of butter in the pan and lots of salt on their food. If you're one of those people, go for it!

Feel free to omit the milk for a crispier, heartier egg that will be easier to flip and will hold more fillings for you. You could even mix your egg, veggies and cheese in a bowl together and cook everything at the same time for an even more unique omelette.

This is your food, for your table, and you'll be the one eating it. Use your favorite toppings, milk, butter and salt as you wish, and make it really great!

I hope this helps! I sure enjoyed mine!!

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© 2014 Victoria Van Ness

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    • zsezse4 profile image

      Chris Thompson 3 years ago from United States

      It's late at night. These pictures made me hungry. I'm going to make in anyway!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Yummy! Yummy! I love eggs. :) I'm glad you liked the recipe.

      Thanks for the comment!

    • Crystal Tatum profile image

      Crystal Tatum 3 years ago from Georgia

      Easy peasy is the only kind of recipe for me! I love omelettes but I've only ever ordered them out, I've never made one myself. Pinning this one to try.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh great! I make them all the time trying to get more veggies into my diet anywhere I can! :)

      You'll have to let me know how it goes for you. Thanks for the great comment!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      This sounds like a great way to start the day! I never thought of using an avocado for breakfast.... but why not, it's full of good things :-)

      Have a nice day!

      PS : great pictures as usual!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks!! My husband's grandmother mixes avocados into her eggs. They have two avocado trees in the backyard, so they've gotten super creative with them.

      I'll have to do a series of avocado recipes. We still have plenty of them! :)

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I would love to have an avocado tree in my backyard.... dream on in Canada ;-)

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      The avocado is one of the ingredient they say it's important to eat the first semester of pregnancy!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh yea! Thanks!

    • DDE profile image

      Devika Primić 3 years ago from Dubrovnik, Croatia

      A simple to make healthy breakfast with a great start to the day

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks! Toss a couple of pieces of toast in there and you've got a sandwich to die for. I would only use one egg when making a sandwich though!

      Love it! Thank you again!

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