veggie stuffed omelet

Need an egg dish for breakfast? Make these veggie stuffed omelet that’s ready in just 15 minutes.

Veggie Stuffed Omelet

olive or canola oil

red bell pepper

onion

mushrooms

spinach

water

salt

pepper

Cheddar cheese

In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.

In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.

Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

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Top 1 veggie stuffed omelet recipes from across the web

The most viewed veggie stuffed omelet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Veggie Stuffed Omelet

The most viewed veggie stuffed omelet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine