Herbed Vegetable Omelette with Cheese
A fluffy and flavorful herbed vegetable omelette filled with cheese, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) diced bell pepper
- (1/2 cups) diced onion
- (1/2 cups) chopped spinach
- (1/2 cups) shredded cheese (cheddar or your choice)
- (2 tablespoons) fresh parsley, chopped
- (2 tablespoons) olive oil
Instructions
- 1
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 2
In a skillet, heat 2 tablespoons olive oil over medium heat.
- 3
Add 1/2 cup diced bell pepper and 1/2 cup diced onion to the skillet. Sauté for 5 minutes until softened.
- 4
Stir in 1/2 cup chopped spinach and cook for an additional 2 minutes until wilted.
- 5
Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan to spread it evenly.
- 6
Cook for 5-7 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
- 7
Once the eggs are mostly set, sprinkle 1/2 cup shredded cheese and 2 tablespoons chopped parsley over half of the omelette.
- 8
Carefully fold the omelette in half and cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.
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