No meat, no problem when it comes to this Vegetarian Omelet.
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For centuries, people have been cracking eggs and turning them into omelets. More often than not, you’ll find some meat in the middle of those omelets. However, meat is by no means a requirement for a great omelet. As long as you have eggs, you can make one, which is great news for vegetarians. All it takes is the right combination of vegetables, which we believe we have found in this recipe.
You don’t even need rare or expensive vegetables to make a tasty omelet. Many health-conscious people already have spinach, tomatoes, and bell peppers sitting in the fridge, so whipping up this omelet is easier than you think. With the right combination of veggies and cheese, you’ll have a fluffy omelet with so much flavor that you won’t even notice there’s no meat.
For those who want to explore the wonderful world of omelets, this recipe is just the tip of the iceberg. There are plenty of other variations, starting with a pesto egg-white omelet with goat cheese. If you like eggs and want to branch out with other egg-based recipes, we recommend an egg white frittata. You’re also free to make an egg casserole or eggs Benedict. Of course, there’s nothing wrong with staying simple with soft scrambled eggs.
Is A Vegetarian Omelet Healthy?
With vegetables as its main ingredient (besides egg, of course), this omelet is low in both carbs and calories. The combination of tomatoes, spinach, and peppers also provides a wide variety of vitamins and nutrients that the body craves. At the same time, eggs are a good source of protein and other nutrients. And while the cheese in the omelet does add a little bit of fat and calories, as long as you follow the recipe, it’s not enough to outweigh the health benefits of a vegetarian omelet. This recipe is suitable for keto/low-carb, gluten-free, vegetarian (obvs!), Mediterranean, and whole30 (if you omit the cheese) diets.
Chopping Veggies
You should focus your attention on the veggies as they are the stars of the meal. One of the best things you can do is to chop your vegetables into smaller pieces, which will help prevent the omelet from falling apart. Some people also cook their vegetables ahead of time since they don’t always receive a lot of heat once inside the omelet. I’ll leave this up to you, though keep in mind omelets are usually cooked over low heat, so pre-cooking your veggies may be worth doing.
INGREDIENTS
- 2 large eggs
- 1/4 red bell pepper, diced
- 1/4 cup shredded mozzarella cheese
- 1/2 cup fresh spinach, roughly chopped
- 2 tablespoons diced tomatoes
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon olive oil
INSTRUCTIONS
Prep
Dice and chop veggies.
Cook
Whisk eggs, season, and cook until set.
Fill & Fold
Add fillings, fold the omelet, and serve.
FAQs & Tips
If you have any leftover omelet, allow it to cool and then place it in an airtight container in the fridge, where it will keep for up to three days. You can also freeze the omelet. First, let it cool, then wrap it in plastic. Last, store it in an airtight container. It should keep for up to three months. Let it thaw overnight in the fridge then warm it back up on the stove for breakfast part 2!
In addition to the vegetables in the recipe, onions, carrots, peas, asparagus, and mushrooms are all vegetarian-friendly options that go well in an omelet.
Serving Suggestions
There are many ways to complement a good omelet. For starters, breakfast potatoes go well with them. That includes garlic roasted potatoes. Another option in the potato family is air fryer hash browns. If you have the forethought, consider making a batch of oatmeal chocolate chip muffins or perhaps gluten-free blueberry scones. Finally, if you’d rather have something to drink that goes well with your omelet, make a raspberry smoothie or even a green smoothie if you want even more vegetables with your breakfast.
Ingredients
- 2 large eggs
- 1/4 red bell pepper diced
- 1/4 cup shredded mozzarella cheese
- 1/2 cup fresh spinach roughly chopped
- 2 tablespoons diced tomatoes
- salt to taste
- black pepper to taste
- 1/4 teaspoon olive oil
Instructions
- Dice the tomatoes and bell pepper, and chop the spinach.
- Heat the olive oil in a non-stick skillet over medium heat.
- Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet, cooking until the edges start to set.
- Sprinkle mozzarella cheese, tomatoes, spinach, and bell pepper over half of the omelet. Fold the other half over the filling and cook until the cheese melts.
- Carefully slide the omelet onto a plate and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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