|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 5g|
|Vitamin C 140mg||699%|
|*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.|
Eggs in any form are a wonderful way of getting a great amount of nutrition in flavorful and easy-to-make preparations. Hard-boiled, scrambled, or baked, eggs are packed with protein, vitamins D, B 12, and E, and iron. Present in all cuisines, eggs are cooked in a variety of ways, but omelets seem to be a world-renowned preparation, the perfect way of cooking beaten eggs to a fluffy texture, moist inside with golden in color. Omelets are a great one-dish meal because, with their folded shape, many additional ingredients can hide inside, both for flavor and texture.
Our easy vegetarian omelet features colorful peppers, but lends itself to a multitude of variations: it is up to you to choose additional vegetables to include in the omelet, or perhaps cheese. For best flavor, use quality ingredients, like organic eggs and vegetables, freshly cracked pepper, and kosher salt; be sure to use a non-stick pan or to generously oil a regular pan.
4 large large eggs
1 tablespoon olive oil
1/2 medium onion (diced)
1 medium red bell pepper (or yellow bell pepper, thinly chopped)
1 medium green bell pepper (thinly chopped)
1 tablespoon butter (or margarine)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1/2 teaspoon garlic powder
Gather the ingredients.
Crack eggs into a small bowl and vigorously beat them together with a fork, incorporating as much air as possible. Reserve.
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.
Add the chopped peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat.
Using a slotted spoon, lift the onions and peppers out of the skillet, leaving behind the oil. Add the vegetables to the reserved beaten eggs and combine well.
Using several paper towels, carefully wipe off the skillet and place it back over medium-low heat.
Add the butter and move the pan around to make sure the butter coats the entire bottom.
Pour in the egg mixture and sprinkle salt and pepper to taste—plus the optional garlic powder, if using.
Tilt the pan as you lift the edges of the omelet to allow the uncooked parts in the middle to flow out to the edges. This helps the eggs to cook quicker and more evenly.
Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.
Using a rubber spatula, 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 moist but not raw.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.
Our vegetarian omelet is a perfect canvas for additions or substitutions:
- Mushroom omelet: sauté 1/2 cup of chopped mushrooms (white, portobello, shiitake) with the optional onions before you add the peppers. Fresh mushrooms give off a lot of water, so you can use well-drained canned mushrooms instead. Once the veggies are soft, follow the rest of the recipe as is.
- Greens omelet: wilt 1 cup of chopped baby spinach or kale alongside the bell peppers and optional onions. Once the veggies are soft, follow the rest of the recipe as is.
- Spanish omelet: Add the onions to the pan, plus 1 clove of minced garlic. A take on a Spanish tortilla, this variation needs these alliums. Once the onions are soft, add 1/2 cup of diced cooked potatoes. Follow the rest of the recipe as is, but instead of the optional folding, turn the omelet completely to give it a golden color on both sides.
- White omelet: for calorie-conscious people, use 4 to 6 egg whites to make the omelet. Use any vegetables of your liking to fill the omelet.
- Cheese omelet: use any vegetables of your liking to fill the omelet, but right before folding it, add 1/2 cup of the shredded cheese. Cheddar or Gouda are good options. Fold the omelet, transfer to a plate, and let it rest for 2 minutes to allow the cheese to melt slightly.
Garnish any of these variations with thinly sliced chives.