Loaded Veggie Omlette

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4.25 from 4 votes

About Loaded Veggie Omlette

Loaded Veggie Omelette is a hearty, healthy, and scrumptious breakfast perfect for kicking off your Sunday or making your Valentine feel extra special. Packed with vibrant onions, peppers, mushrooms, and baby spinach, this whole meal is a colorful way to start the day together.
Cooked gently in olive oil for a no-guilt twist, this omelette offers all the flavor without the heaviness. For an even lighter version, simply skip the yolks. Whether served for breakfast, brunch, or as a satisfying snack, this wholesome dish ensures your special day begins with an awesome, nutritious boost.
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Recipe Time & More

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Calories 237 kcal
Servings 2

Ingredients
 

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Instructions
 

  • Beat eggs with little salt and pinch of dried parsley.
  • Heat a nonstick pan. Add 1 tbsp olive oil. Add green chilies and onions. Stir fry till onions soften and caramelize.
  • Add sweet peppers, mushrooms, and asparagus. Stir well till asparagus softens.
  • Add Sundried tomatoes, dried parsley, dried dill, salt, black pepper, and Parmesan cheese. Stir well. Add spinach and switch off gas. Sauté till spinach wilts.
  • Heat another nonstick pan. Add 1-1/2 tsp olive oil. Swirl the oil to coat the pan. Add half of the egg mixture and cook till the egg sets. Flip the egg and cook for 30 seconds. Remove to a serving plate. Repeat process with the remaining egg mixture.
  • Assemble the veggie mixture in the center of the Omlette. Add cheese slice and fold the Omlette. The cheese will melt under its heat.
  • Serve with toasted whole wheat bread on the sides.

Recipe Notes

Additional Tips

  • For extra creaminess, add a spoonful of ricotta or crumbled feta to the eggs before cooking; these cheeses pair well with tangy and spicy flavors in the veggie mix.
  • If you like your veggies with more bite, sauté them just briefly to retain color and crunch, or for a softer texture, cook them thoroughly before adding the eggs.
  • To make this omelette dairy-free, use a splash of unsweetened plant milk (such as oat or soy) to make the eggs fluffier, and skip any cheese.
  • After folding the omelette, finish it with a drizzle of hot sauce or a squeeze of lemon for an extra punch of tang and spice right before serving.
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4.25 from 4 votes

Recipe Nutrition

Calories: 237kcal | Carbohydrates: 9g | Protein: 20g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Fiber: 3g | Sugar: 5g

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Sonia Shringarpure
Sonia Shringarpure

Thanks for looking me up. My name- Sonia. Cooking is my passion. I love experimenting with different cuisines. Hope you enjoy my recipes.

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4 Comments

4.25 from 4 votes

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