Rainbow Harvest Omelette

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 10 minutes

This delightful omelette offers a symphony of colors and flavors that will awaken your taste buds and keep you energized throughout the day.

Jump to Recipe

Indulge in a nutritious medley of fresh vegetables, including bell peppers, tomatoes, and spinach, combined with fluffy eggs. Customize with your favorite cheese for an added touch of creaminess. Whether you're seeking a nutritious breakfast or a quick, satisfying lunch option, this Veggie Omelette is a delightful and versatile addition to your culinary repertoire. Get ready elevate your breakfast experience!

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: —

4 large eggs
1/4 cup diced bell peppers (assorted colors)
1/4 cup diced tomatoes
1/4 cup fresh spinach leaves, chopped
1/4 cup shredded cheddar cheese (or your preferred cheese)
2 tablespoons chopped green onions
1 tablespoon olive oil or cooking spray
Salt and pepper to taste

Steps

Step 1

Prepare the vegetables: Wash and dice the bell peppers, tomatoes, and fresh spinach leaves. Chop the green onions and set them aside. Ensure that all the vegetables are ready to be added to the omelette.

Step 2

Whisk the eggs: In a mixing bowl, crack the four large eggs and whisk them together until well combined. Season the eggs with a pinch of salt and pepper to your taste preference.

Step 3

Heat the pan: Place a non-stick skillet or omelette pan over medium heat. Add olive oil or coat the pan with cooking spray to prevent sticking.

Step 4

Sauté the vegetables: Add the diced bell peppers and tomatoes to the heated pan. Sauté them for 2-3 minutes until they soften slightly, maintaining their vibrant colors.

Step 5

Sauté the Zucchini Noodles: Add the spiralized zucchini noodles or pre-made zucchini noodles (zoodles) to the skillet and sauté for 1-2 minutes until they are slightly softened but still have a pleasant crunch.

Step 6

Add the spinach and green onions: Incorporate the fresh spinach and chopped green onions to the sautéed vegetables in the pan. Stir them gently to allow the spinach to wilt and the green onions to release their aromatic flavors.

Step 7

Pour the whisked eggs: Carefully pour the whisked eggs over the sautéed vegetables, ensuring an even distribution. Tilt the pan to allow the eggs to cover the entire surface.

Step 8

Cook the omelette: Reduce the heat to low and let the omelette cook undisturbed for about 3-4 minutes or until the edges start to set and the center is slightly runny.

Step 9

Add the cheese (optional): Sprinkle the shredded cheddar cheese (or your preferred cheese) over one half of the omelette.

Step 10

Fold the omelette: Using a spatula, gently fold the omelette in half to cover the cheese, creating a half-moon shape. Press it down lightly to melt the cheese.

Step 11

Serve and enjoy: Slide the Rainbow Harvest Omelette onto a serving plate. Garnish with additional green onions if desired. Serve hot and enjoy the delightful burst of flavors and colors in this wholesome breakfast or satisfying lunch option!

Make it your own!

Customize the Rainbow Harvest Omelette with your favorite vegetables and cheese variations.
Add mushrooms, zucchini, or any other veggies you love for an even more diverse flavor profile.