Vegetarian Omelette Recipe

Raid your fridge and use whatever vegetables you have in this straightforward breakfast staple.
September 7, 2017, 11:00am
Vegetarian Omelette Recipe

Servings: 1
Prep time: 10 minutes
Total time: 15 minutes


1 teaspoon clarified butter
1 tablespoon diced bell peppers
1 tablespoon diced cilantro
1 tablespoon diced red onion
3 cherry tomatoes, halved
3 small mushrooms, sliced
kosher salt and freshly ground black pepper, to taste
3 large eggs
¼ cup shredded cheese (or optional amount)
1 tablespoon diced green onion


  1. Heat a non-stick pan over high, add the clarified butter, and swirl around the pan until the sides are coated.
  2. Add the peppers, cilantro, red onions, tomatoes, and mushrooms to the pan, then add salt and pepper, and stir using the handle or a spatula. Cook for approximately 1-2 minutes.
  3. Whisk three eggs in a small bowl until the mixture is consistent and aerated.
  4. Lower the heat to medium-low, pour whisked eggs into pan over vegetables, and let sit. Once sides of omelette begin to rise, take a rubber spatula and pull in the sides of the omelette towards the middle allowing the remaining egg mixture to cook.
  5. After approximately 45 seconds, flip or turn omelette and cook the other side for another 45 seconds.
  6. Turn off heat and apply a handful of shredded cheeses to one half of the omelette.
  7. Slowly slide the cheese-covered half of the omelette onto a plate and, using the pan, fold the remaining half onto itself.
  8. Garnish with chopped green onions.

From How-To: Make the World's Best Omelette

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