Craving a breakfast that’s both delicious and indulgent? This Deluxe Veggie Omelet is the perfect choice, bursting with fresh veggies and savory flavors in every bite.
Start your day on a delicious note with this Deluxe Veggie Omelet! Packed with fresh, colorful veggies like peppers, mushrooms, spinach, and tomatoes, this omelet is the perfect way to fuel up in the morning. Whether you’re craving a hearty breakfast or a light brunch, this dish offers the perfect balance of flavors and textures. Plus, it’s quick and easy to make, making it a great choice for busy mornings or a leisurely weekend breakfast!
This veggie omelet is my favorite when I want a more indulgent breakfast option. The caramelized onions and golden brown mushrooms are so filling and hearty, the roasted peppers, tomatoes, spinach and fresh herbs bring so much brightness and fresh flavors. The feta cheese and shaved Parmesan cheese are the finishing touch that are so creamy, tangy and nutty. So many vitamins and nutrients are packed into one omelet. You will start your day right from the very beginning. You can make this for an indulgent breakfast on the weekend, as well as a quick dinner any day of the week. I've been making it over and over again and every time I savor every bite, trying to get every single ingredient on the fork before it goes in my mouth. It's SO good!
Ingredients
- eggs
- half n half
- vegetables: onion, spinach, peppers, tomatoes
- mushrooms
- cheese
- fresh herbs
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make a Veggie Omelet
Whisk the eggs, half and half, a pinch of salt and ground black pepper until the eggs are evenly mixed. (Half and half is a dairy product that is basically half milk and half heavy cream. You can use milk or heavy cream instead also.
In a 10 inch nonstick skillet, heat up ½ Tablespoon of butter or oil. Add the onions and cook until tender, about 3 minutes.
Add the mushrooms, season with salt and ground black pepper and cook for another 5 minutes or so. The mushrooms and onion should start to turn golden brown. Take them out of the skillet and set aside. Wipe out the skillet.
Add ½ Tablespoon of butter and melt it on medium heat. When the butter stops sizzling, pour in half of the egg mixture into the skillet. You should hear it sizzle gently. Swirl the eggs around the pan.
As the eggs set on the bottom, gently push them towards the center of the pan and swirl the pan so the liquid eggs will flow to the sides. Keep pushing the set eggs toward the center and swirling the pan, until most of the liquid eggs are dispersed evenly over the surface of the omelet. This is a very quick process and shouldn’t take long at all.
When the bottom of the omelet sets but the top is still runny, add half of the mushroom mixture to the center of the omelet, top with half of the baby spinach, half of the roasted red peppers and half of the tomatoes.
Using a small, very thin spatula, fold the first side over the middle of the omelet. Fold the other side over the middle also, to make a neat omelet.
Slide the omelet out of the skillet and onto a plate. Top with half of the feta cheese and half of the Parmesan cheese. As the cheese settles into the hot omelet, it will start to get soft and melted.
Repeat with the rest of the ingredients. Garnish both omelets with fresh basil and parsley. Serve immediately.
Deluxe Veggie Omelet
Ingredients
- 4 eggs
- 2 Tablespoons half n half or milk or heavy cream
- salt ground black pepper
- 2 Tablespoons butter or oil divided
- 1 very small onion sliced
- 2-4 oz fresh mushrooms baby bella, button or any other kind of mushrooms, sliced
- 1 large handful baby spinach
- ¼ cup roasted red peppers julienned
- ¼ cup cherry tomatoes sliced
- 4 Tablespoons feta cheese crumbled
- 2 Tablespoons Parmesan cheese shaved or grated
- 1 Tablespoon fresh basil and parsley chopped
Instructions
- Whisk the eggs, half and half, a pinch of salt and ground black pepper until the eggs are evenly mixed. (Half and half is a dairy product that is basically half milk and half heavy cream. You can use milk or heavy cream instead also.)
- In a 10 inch nonstick skillet, heat up ½ Tablespoon of butter or oil. Add the onions and cook until tender, about 3 minutes.
- Add the mushrooms, season with salt and ground black pepper and cook for another 5 minutes or so. The mushrooms and onion should start to turn golden brown. Take them out of the skillet and set aside. Wipe out the skillet.
- Add ½ Tablespoon of butter and melt it on medium heat. When the butter stops sizzling, pour in half of the egg mixture into the skillet. You should hear it sizzle gently. Swirl the eggs around the pan. As the eggs set on the bottom, gently push them towards the center of the pan and swirl the pan so the liquid eggs will flow to the sides. Keep pushing the set eggs toward the center and swirling the pan, until most of the liquid eggs are dispersed evenly over the surface of the omelet. This is a very quick process and shouldn’t take long at all.
- When the bottom of the omelet sets but the top is still runny, add half of the mushroom mixture to the center of the omelet, top with half of the baby spinach, half of the roasted red peppers and half of the tomatoes.
- Using a small, very thin spatula, fold the first side over the middle of the omelet. Fold the other side over the middle also, to make a neat omelet.
- Slide the omelet out of the skillet and onto a plate. Top with half of the feta cheese and half of the Parmesan cheese. As the cheese settles into the hot omelet, it will start to get soft and melted.
- Repeat with the rest of the ingredients. Garnish both omelets with fresh basil and parsley. Serve immediately.
Delicious.!
Thank you.
I love breakfast foods too-could eat them for breakfast, lunch and dinner!
This omelet looks really good. I will definitely be making it!
Thank you for the recipe!