Best 7 Veggie Omelet For One Recipes

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Indulge your taste buds with our delectable vegetarian omelet, meticulously crafted to tantalize the senses and nourish your body. This symphony of flavorsome ingredients, artfully combined and cooked to perfection, promises a culinary experience like no other. Embark on a culinary journey as we explore the tantalizing spinach and sun-dried tomato omelet, boasting vibrant colors and a burst of Mediterranean flavors. Alternatively, treat yourself to the classic and comforting cheddar cheese omelet, a timeless favorite that delivers a gooey, cheesy delight in every bite. If you seek a lighter option, the egg white omelet awaits, offering a protein-packed meal without compromising on taste. And for those with a sweet tooth, the Nutella and banana omelet beckons, promising a harmonious blend of sweet and savory notes that will leave you craving more. Whichever omelet you choose, you're in for a delightful and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

VERY VEGGIE OMELET



Very Veggie Omelet image

"I enjoy serving this light a fluffy omelet to my husband, who always appreciates a new twist on breakfast," writes Jane Houberg from Reddick, Illinois. "It's chock-dull of garden goodness."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1 small onion, chopped
1/4 cup chopped green pepper
1 tablespoon butter
1 small zucchini, chopped
3/4 cup chopped tomato
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 large egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

YUMMY VEGGIE OMELET



Yummy Veggie Omelet image

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 2

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  • Shred the cheese into a small bowl and set it aside.
  • Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g

VEGETABLE OMELETTE



Vegetable Omelette image

"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 small red potatoes, diced
1/4 cup sliced fresh mushrooms
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
2/3 cup egg substitute
1/4 cup shredded reduced-fat cheddar cheese, divided
2 tablespoons fat-free sour cream
1/4 cup chopped tomato

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

STOVETOP OMELETTE FOR ONE



Stovetop Omelette for One image

Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 teaspoons butter
1 portobello mushroom, sliced
2 strips turkey bacon, chopped
¼ cup chopped green bell pepper
2 tablespoons chopped onion
2 tablespoons shredded sharp Cheddar cheese
3 eggs
salt and ground black pepper to taste

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
  • Whip eggs with salt and pepper in a bowl until well combined.
  • Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
  • Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g

VEGGIE OMELETTE



Veggie Omelette image

Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata. The ingredients mixed in with the eggs make it a frittata but the folding over and cheese makes it an omelette. Can be more vegetarian friendly without the cheese.

Provided by tasb395

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

3 eggs, beaten
1/4 cup mushroom, sliced
1/4 cup green pepper, diced
3 tablespoons green onions, sliced
1/4 cup cheddar cheese (optional)

Steps:

  • Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
  • Beat together eggs, mushrooms, green peppers and green onions, mix together.
  • When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
  • Serve with toast, hashbrowns, or even rice.
  • Can use any color peppers, or even use regular onions too. Change the cheese if you want.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 634.5, Sodium 214.9, Carbohydrate 4.8, Fiber 1.3, Sugar 2.8, Protein 20.1

VEGGIE OMELET FOR ONE



Veggie Omelet for One image

Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.

Provided by SCOOBYBOO

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/4 cup onion, chopped
1/8 cup green pepper, chopped
1/8 cup red pepper, chopped
1/4 cup mushroom, sliced
1 egg
3 egg whites
1 tablespoon milk
1/8 cup cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs and egg whites with the milk.
  • Remove the vegetables from heat and put in small bowl and keep warm.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.

VEGGIE STUFFED OMELET



Veggie Stuffed Omelet image

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

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 1

Number Of Ingredients 10

1 teaspoon olive or canola oil
2 tablespoons chopped red bell pepper
1 tablespoon chopped onion
1/4 cup sliced mushrooms
1 cup loosely packed fresh baby spinach leaves, rinsed
1/2 cup fat-free egg product or 2 eggs, beaten
1 tablespoon water
Dash salt
Dash pepper
1 tablespoon shredded reduced-fat Cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Use a nonstick skillet: This will help prevent the omelet from sticking and make it easier to flip.
  • Use fresh vegetables: Fresh vegetables will give your omelet the best flavor and texture.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the vegetables will not cook evenly.
  • Cook the omelet over medium heat: This will help prevent the omelet from burning.
  • Flip the omelet carefully: Use a spatula to gently flip the omelet so that it doesn't break.
  • Serve the omelet immediately: Omelets are best served hot and fresh.

Conclusion:

A veggie omelet is a quick, easy, and delicious meal that is perfect for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. With a little practice, you can make a perfect veggie omelet every time.

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