Description
A delicious and healthy vegetable omelette, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 2 medium Yukon Gold potatoes, thinly sliced
- 1 small onion, diced
- 1/2 cup bell peppers, chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup low-fat milk or Greek yogurt
- 1 tablespoon olive oil
- 1/4 cup shredded cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh herbs (parsley, dill, or chives)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a non-stick or cast-iron skillet over medium heat.
- Add diced onion and sliced potatoes; sauté for 8–10 minutes until tender and golden.
- Stir in chopped vegetables (bell peppers, spinach) and cook for another 2–3 minutes.
- In a bowl, whisk together eggs, milk, salt, pepper, and herbs.
- Pour the egg mixture over the cooked vegetables and gently stir to combine.
- Sprinkle cheese on top if desired.
- Transfer skillet to the oven and bake for 18–20 minutes, until the center is set and the top is slightly golden.
- Remove from oven and let cool for 5 minutes before slicing.
- Serve warm or store in the fridge for up to 4 days.
Notes
- This recipe can be customized with your favorite vegetables.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg