Easy Vegetarian Omelet With Bell Peppers

Veggie omelet with red and green bell peppers
Brian Macdonald / Getty Images
Ratings (40)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 1 large omelet (serves 1)
Nutritional Guidelines (per serving)
588 Calories
42g Fat
20g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 large omelet (serves 1)
Amount per serving
Calories 588
% Daily Value*
Total Fat 42g 54%
Saturated Fat 10g 51%
Cholesterol 833mg 278%
Sodium 720mg 31%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 23%
Protein 31g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need a simple veggie omelet recipe? Here's a good, easy and basic one to get you started. Try making this easy recipe for a basic homemade vegetarian omelet made with lots of vegetables, including red or yellow and green bell peppers. If you like veggie omelets, try this simple bell pepper vegetarian omelet made with onion, eggs, bell pepper, and a touch of garlic powder for extra flavor.

Do you like cooking vegetarian omelets for a fast, fresh, meat-free breakfast? Omelets make for a great high-protein vegetarian breakfast idea for anyone who doesn't eat meat or is just cutting back on eating meat, and they're quick and simple to make. They are a great option to have for a vegetarian "brinner" meal!


  • 4 eggs (well beaten)
  • 1 tablespoon olive oil
  • Optional: 1/2 onion (diced)
  • 1 red bell pepper (or yellow bell pepper, chopped small)
  • 1 green bell pepper (chopped small)
  • 1 tablespoon butter (or margarine)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Optional: 1/2 teaspoon garlic powder

Steps to Make It

  1. Gather the ingredients.

  2. First, crack your eggs into a small and beat them together well with a fork. Some people suggest adding a teaspoon or two of water for a fluffier omelet, though, with all those bell peppers, this isn't the fluffiest of omelets anyways.

  3. Sauté the diced onion in olive oil for 3 to 5 minutes.

  4. Add the red or yellow and green chopped bell peppers, and cook for another minute or two just until the bell peppers are lightly tender.

  5. Add the onions and peppers to the beaten eggs and combine well.

  6. In a large non-stick skillet or frying pan, heat the butter or margarine. Give the pan a quick tilt, to make sure the butter coats the entire bottom of the pan.

  7. Next, pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the garlic powder. Sea salt or Kosher salt and fresh ground black pepper is always the best choice for the best quality flavor. 

  8. Tilt the pan as your omelet starts to cook in order to allow the uncooked parts in the middle to come out to edges of the pan and cook quicker and more evenly.

  9. Allow your vegetable omelet to cook until the bottom of the eggs are lightly golden brown.

  10. Then, using a rubber spatula, gently fold your omelet in half and allow it all to cook for a few more minutes.

  11. Remove from a pan to a plate, serve, and enjoy!