Easy Vegetarian Omelet With Bell Peppers

Easy Vegetarian Omelet With Bell Peppers recipe

The Spruce / Ahlam Raffii

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Serving: 1 serving
Nutritional Guidelines (per serving)
588 Calories
42g Fat
20g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 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.)

If you need ideas for a fast, high-protein vegetarian breakfast or anytime meal that usually can be prepared with what you have on hand, here's one to get you started.

This basic vegetarian omelet is made with lots of vegetables, including red or yellow and green bell peppers and lends itself to a multitude of variations (mushrooms, peapods, etc.), including the addition of onion and garlic powder.

Make sure to use sea salt or kosher salt and freshly ground black pepper for the best flavor. 


  • 4 large 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.

    Easy Vegetarian Omelet With Bell Peppers ingredients

    The Spruce / Ahlam Raffii

  2. Crack eggs into a small bowl and beat them together well with a fork.

    eggs in a glass bowl

    The Spruce / Ahlam Raffii

  3. Heat a nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and saute for 3 to 5 minutes.

    diced onions in a nonstick skillet

    The Spruce / Ahlam Raffii

  4. Add the chopped red or yellow and green bell peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat.

    onions and peppers in a nonstick skillet

    The Spruce / Ahlam Raffii

  5. Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well.

    onions and peppers with eggs in a glass bowl

    The Spruce / Ahlam Raffii

  6. Using several paper towels, carefully wipe the skillet and place it back over medium heat.

    wipe nonstick skillet with paper towels

    The Spruce / Ahlam Raffii

  7. Add the butter and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan.

    butter in a nonstick skillet

    The Spruce / Ahlam Raffii

  8. Pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the optional garlic powder.

    eggs, onions and peppers in a nonstick skillet

    The Spruce / Ahlam Raffii

  9. Tilt the pan and lift the edges of the omelet as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly.

    vegetarian omelet cooking on a nonstick skillet

    The Spruce / Ahlam Raffii

  10. Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.

    vegetarian omelet in a nonstick skillet

    The Spruce / Ahlam Raffii

  11. Then, using a rubber spatula, either flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelet in half and slide it off the pan onto a plate. The interior should be creamy but not raw.

Recipe Variations

A vegetarian omelet means just that, an omelet loaded with vegetables. If bell peppers and onions don't do it for you, the sky's the limit when it comes to creating an omelet that has your name written all over it.

  • Sauté 1/2 cup chopped mushrooms with the optional onions before you add the peppers and continue frying. Fresh mushrooms give off a lot of water, so you can use well-drained canned mushrooms instead.
  • Wilt 1 cup of chopped baby spinach or kale with the bell peppers.
  • Reheat 1/2 cup of diced cooked potatoes with the bell peppers while they cook.
  • Sprinkle 2 tablespoons of chopped green onions or chives over the finished omelet and serve with a side of salsa.
  • Instead of whole eggs, make an egg-whites-only omelet.