Easy Vegetable Omelet

Eggs make for a fast meal!
Vegetable Omelet pinit

Looking for a delicious and healthy way to incorporate more vegetables into your diet? Look no further than this Easy Vegetable Omelet. Not only does it taste great, but it’s also a fantastic option for those who aren’t particularly fond of eating vegetables.

The beauty of this recipe lies in its versatility. You can use any vegetables you have on hand, whether fresh or frozen, making it a convenient and adaptable dish. Omelets are perfect for experimenting with different ingredients, allowing you to customize and find the perfect mix that suits your taste buds. Feel free to switch up the vegetables for endless variety and flavor combinations.

Preparing this omelet brings back memories of leisurely Sunday brunches in cozy restaurants or being on a delightful trip, where breakfast buffets feature chefs who skillfully whip up omelets to order, tailored to your preferences. With this recipe, you can recreate that experience right in your own kitchen.

In this particular version, frozen vegetables take the stage, featuring a delightful blend of corn, green peas, green beans, and carrots. Using frozen vegetables not only saves time and effort but also ensures that you always have access to nutritious ingredients, no matter the season.

By incorporating these vibrant vegetables into your omelet, you’ll not only add a burst of color but also infuse it with essential vitamins and minerals. The result is a flavorful and nutritious dish that will leave you feeling satisfied and nourished.

Whether you enjoy this Easy Vegetable Omelet for breakfast, brunch, or any time of the day, it’s a simple and delicious way to incorporate more vegetables into your meals. Give it a try and discover the joy of a healthy and flavorful omelet that will change the way you think about vegetables.

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Easy Vegetable Omelet

Difficulty: Easy Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
Servings: 1


This omelet not only tastes good but it is healthy as well. For those of you who don't like eating vegetables or if you feed people who don't then this will change it. You can make this probably with any vegetable, fresh or frozen! Omelets are really good for experimenting and finding your right mix and you can always keep changing the ingredients for variety. Making an omelet like this always reminds me of Sunday brunches in a nice restaurant or being on a trip, in a nice hotel, where the breakfast buffet includes a chef who makes omelets with ingredients you select. In this particular recipe, I used frozen vegetables, a mixture of corn, green peas, green beans, and carrots.



  1. You can select any vegetables you like. Even those you don't like as the taste is somewhat different than eating the vegetable by itself. In this case, I just opened up a pack I had in the freezer.
  2. In a small bowl just mix the eggs with a bit of seasoning such as black pepper. I seldom use salt as most food tastes better and it is healthier for you anyway.
  3. Heat a pan (for omelets I prefer to use a pan that I can transfer to the oven, it is important to pay attention that the material on the handle is oven safe or it might melt or catch fire) and the olive oil. I usually pour the olive oil in the pan, then swirl it so it covers most of the bottom and a bit of the side so the omelet does not stick too much. In fact, usually, it slides out. And add your vegetables and sautée them so they are almost cooked or have a bit of color to them. I usually turn on the oven so it gets hot at this point, set it at 180°C or 350°F. If your oven has a top grill then that it is another option. I think you get a better omelet if you let the bottom cook on the range and when you transfer it cooks through all the way to the top, whereas if you finish on the range sometimes it does not cook evenly and the bottom could get to be too dark or burn.
    sautée vegetables
  4. Add the cheese to the egg mixture and mix it and then add it on top of the vegetables usually, it covers in between make sure it is equally spread in your pan. Let it cook for couple of minutes on the range.
    add cheese to the egg
  5. Then transfer it to the oven and let it cook for another 8 minutes. Check to see when it looks right. Since the cheese was mixed inside it will not brown as much as a dish that has cheese spread on top. Watch out for the hot handle when you take it our of the oven.
    vegetable omelet
  6. Just slide it off the pan into a plate and serve!
    vegetable omelet
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