Veggie and Cheese Omelette
The Veggie and Cheese Omelette is a nutritious and protein-packed breakfast or brunch option. It's made with a combination of whole eggs and egg whites for a lighter version. The omelette is filled with colorful diced bell peppers, tomatoes, onions, and a sprinkle of reduced-fat cheese. The vegetables add texture, flavor, and an array of vitamins and minerals. This omelette is cooked until golden and the cheese is melted, resulting in a fluffy and satisfying dish. It can be served with a side of whole grain toast or fresh fruit for a well-rounded meal to start the day.
Equipment
- 1 skillet
- 1 Bowl
Ingredients
- 2 large eggs
- 2 egg whites
- 1/4 cup diced bell peppers
- 1/4 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup grated reduced-fat cheese of your choice
- Salt and pepper to taste
- Cooking spray or a small amount of oil for greasing the pan
Instructions
- In a bowl, whisk together the eggs, egg whites, salt, and pepper.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil.
- Add the diced bell peppers, tomatoes, and onions to the skillet. Sauté for a few minutes until slightly softened.
- Pour the beaten eggs evenly over the vegetables in the skillet.
- Allow the eggs to cook for a minute or so until the bottom starts to set.
- Sprinkle the grated cheese over one half of the omelette.
- Carefully fold the other half of the omelette over the cheese side using a spatula.
- Cook for another minute or until the cheese has melted and the eggs are fully cooked.
- Slide the omelette onto a plate and serve hot.
Notes
Approximate Nutrition Information (per serving):
- Calories: 209
- Protein: 21g
- Fat: 12g
- Carbohydrates: 6g
- Fiber: 1g