Cheesy Veggie-Loaded Omelette Bom
A melty breakfast win packed with flavor and fresh veggies!
Ingredients:
2–3 large eggs
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
1/4 cup fresh spinach
1/4 cup shredded cheese (mozzarella or cheddar blend)
1 tsp olive oil or butter
Salt, pepper, chili flakes to taste
Dried parsley for garnish (optional)
How to Make It:
Sauté the Veggies:
In a skillet, heat olive oil and cook mushrooms and bell pepper until tender. Toss in spinach last for that quick nutrient-rich sauté. This step brings the ultimate veggie power punch!
Beat & Season Eggs:
Beat eggs in a bowl with salt, pepper, and chili flakes—perfect for that fluffy, flavor-packed base.
Cook the Omelette Base:
Pour eggs into a non-stick pan and swirl to coat. Let it set slightly, then add your sautéed veggies and cheesy goodness on one side.
Melt & Fold:
Once the cheese melts and the eggs are set, fold the omelette over gently. Cook another minute—this cheesy melt moment is peak breakfast joy.
Serve It Hot:
Slide it onto a plate, sprinkle with dried parsley, and serve immediately for that next-level morning meal that’s ready in no time!
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Calories: ~330 per serving | Protein: ~20g per serving