5-Minute Fresh Veggie Omelet (Serves 2) (Edit recipe)

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Start your day with a vibrant veggie omelet, a perfect balance of nutrition and flavor. This fluffy, golden masterpiece is folded over a savory medley of crisp bell peppers, sautéed onions, and fresh spinach.Finished with a touch of melted cheddar and a sprinkle of herbs, it’s a high-protein breakfast that’s as colorful as it is delicious. Whether you’re fueling up for work or enjoying a slow Sunday brunch, this classic American staple is pure comfort in every bite. Enjoy!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

6 Egg, medium or large
1 Red Bell Pepper, diced
1 White Sweet Potatoes, peeled and shredded/grated
1 Carrots, peeled and shredded/grated
0.5 Zucchini, peeled and shredded/grated)
5 Freeze-Dried Cherry Tomatoes, tasting size - CITREVE, cut in half
0.5 cup Mozzarella Cheese, shredded
4 Tbsp Sunflower Oil
1 Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

What You’ll Need:
* 6 large eggs
* 1 red bell pepper (diced)
* 1 medium potato (peeled and shredded/grated)
* 1 carrot (peeled and shredded/grated)
* 1/2 a zucchini (peeled and shredded/grated)
* Handful of cherry tomatoes (cut in half)
* 1/2 cup mozzarella cheese (shredded)
* 3-4 tablespoons cooking oil
* Salt and pepper to taste
Step 1: Prep the Veggies
* Wash all your produce.
* Peel the potato, carrot, and zucchini, then use a box grater to shred them finely.
* Dice the red pepper into small bite-sized cubes.
* Shred your mozzarella if it isn’t already.
Step 2: Cook the Base
* Heat the oil in a large non-stick skillet over medium heat.
* Toss in the shredded potato, carrot, and zucchini.
* Cover with a lid for a few minutes so they soften up and steam through.
Step 3: The Big Finish
* Once the veggies are soft, add your cherry tomato halves and the red pepper.
* Sprinkle the mozzarella over the top.
* In a small bowl, beat the 6 eggs with a pinch of salt and pepper, then pour them evenly over everything in the pan.
* Cook until the eggs are set and the cheese is nice and melty.
Step 4: Serve it Up
* Grab your plates, forks, and napkins.
* Slide the omelet out of the pan (or cut it in half first) and enjoy!

Notes

* Grab your plates, forks, and napkins. * Slide the omelet out of the pan (or cut it in half first) and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	409
Fat:	39 g
Carbohydrates:	2 g
Protein:	17 g
Cholesterol:	32 g
Sodium:	359 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.