|Nutritional Guidelines (per serving)|
|Servings: 1 omelet (1 serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 6g||23%|
|*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.|
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
Gather the ingredients.
First, crack your eggs into a small bowl and beat them together well with a fork. Some people suggest adding a teaspoon or two of water for a fluffier omelet, but with all those high-water-content bell peppers, this doesn't seem necessary.
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 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.
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.
Using several paper towels, carefully wipe the skillet and place it back over medium heat.
Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan.
Pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the optional garlic powder.
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.
Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.
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.
Serve with sliced fresh strawberries, blueberries, or bananas if you like.
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.