Bell Pepper Vegetarian Omelet

Easy Vegetarian Omelet With Bell Peppers recipe

The Spruce / Ahlam Raffii

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
273 Calories
22g Fat
5g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 273
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 39%
Cholesterol 387mg 129%
Sodium 346mg 15%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 13g
Vitamin C 70mg 350%
Calcium 69mg 5%
Iron 2mg 12%
Potassium 252mg 5%
*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.)

Eggs in any form are a wonderful way of getting a great amount of nutrition in flavorful preparations. Hard-boiled, scrambled, or baked, eggs are packed with protein, vitamins D, B12, 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 and 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 vegetarian omelet features colorful peppers, but it 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. And be sure to use a nonstick pan or generously oil a regular pan.

Omelets can be a filling anytime meal, served with toast and fruit for breakfast or a simple salad for lunch or dinner.

"Omelets are light yet filling, rich in protein and low in carbs, making them a great option for nearly any meal. This version has sauteed onions and peppers, which add tons of savory flavor with minimal effort." —Danielle Centoni

Vegetarian Omelette with Bell Peppers Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 large eggs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 teaspoon garlic powder, optional

  • 1 tablespoon olive oil

  • 1/2 medium onion, diced, optional

  • 1/2 red bell pepper (or yellow bell pepper), diced

  • 1/2 green bell pepper, diced

  • 1 tablespoon unsalted butter, or margarine

Steps to Make It

  1. Gather the ingredients.

    Easy Vegetarian Omelet With Bell Peppers ingredients

    The Spruce / Ahlam Raffii

  2. Crack eggs into a medium bowl. Add salt, pepper, and garlic powder, if using. Vigorously beat together with a fork, incorporating as much air as possible. Reserve.

    eggs in a glass bowl

    The Spruce / Ahlam Raffii

  3. Heat a 10-inch nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and sauté for 3 to 5 minutes until tender.

    diced onions in a nonstick skillet

    The Spruce / Ahlam Raffii

  4. Add the chopped peppers and cook for 3 to 4 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. Let the vegetables cool slightly, then add them 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 off the skillet and place it back over medium-low heat.

    wipe nonstick skillet with paper towels

    The Spruce / Ahlam Raffii

  7. Add the butter and move the pan around to make sure the butter coats the entire bottom.

    butter in a nonstick skillet

    The Spruce / Ahlam Raffii

  8. Pour the egg mixture into the pan.

    eggs, onions and peppers in a nonstick skillet

    The Spruce / Ahlam Raffii

  9. 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.

    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. 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. Cut in half for 2 servings and enjoy!

    finished vegetarian omelette on a plate

    The Spruce / Ahlam Raffii

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk for foodborne illness.

Flavorful Additions

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.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Eggs, Raw. FoodData Central.