Perfect Veggie Omelette with Cheese – Quick Breakfast
A fluffy, cheesy omelette packed with sautéed mushrooms, tomatoes, peppers, and onions — the perfect protein-rich breakfast or brunch dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
Ingredients
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3 large eggs
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1–2 tbsp milk
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2 tbsp red onion, diced
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2 tbsp bell pepper, diced
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2–3 mushrooms, sliced
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A handful of cherry tomatoes, halved
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1/4 cup shredded cheese
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Salt and pepper to taste
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1–2 tsp butter or olive oil
Instructions
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Sauté onions, peppers, mushrooms, and tomatoes in 1 tsp oil or butter until soft.
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In a bowl, whisk eggs, milk, salt, and pepper until frothy.
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Wipe the pan and melt 1/2 tsp butter. Pour in eggs and cook over medium-low.
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Gently pull edges toward the center, letting uncooked egg flow underneath.
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Add sautéed veggies and cheese on one side. Cover and cook 30–60 seconds.
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Fold omelette in half, slide onto a plate, and serve hot.
Notes
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Add herbs or chili flakes for flavor.
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Use dairy-free cheese and milk if needed.
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Store leftovers in the fridge for up to 2 days.
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