Veggie-Packed Swiss Cheese Omelet

Recipe Collection: Breakfast

Veggie-Packed Swiss Cheese Omelet is a vegetarian-friendly dish bursting with fresh flavors and textures. This American cuisine classic is perfect for those who love a hearty breakfast without gluten or meat. The combination of sautéed onions, green bell peppers, and melted Swiss cheese creates a satisfying meal that can be enjoyed on its own or served atop toast.

This versatile omelet is ideal for breakfast or brunch and can be customized with your favorite vegetables. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe, gather your ingredients, and follow our step-by-step guide to create a delicious start to your day!

Overview

This delightful veggie omelet is a perfect way to start your day, packed with fresh vegetables and melted Swiss cheese. It's a versatile dish that can be customized with your favorite cheese and served on top of toast for a satisfying breakfast or brunch.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

American

Serving Size: 2

Cooking Time: 20 minutes

Ingredients

• 2 Tablespoons (tbsp) butter, divided
• 1 Small onion, minced
• 1 Whole green bell pepper, minced
• 0.75 Teaspoons (tsp) salt, divided
• 4 Large eggs
• 2 Tablespoons (tbsp) milk
• 1 Pinch fresh black pepper, ground
• 2 Ounces (oz) Swiss cheese, shredded

Steps

1. Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the minced onion and green bell pepper, cooking and stirring until just tender, about 4 to 5 minutes. Transfer the vegetables to a bowl, season with 0.25 teaspoon of salt, and set aside.
2. In a separate bowl, whisk together the eggs, milk, remaining 0.5 teaspoon of salt, and 1 pinch of freshly ground black pepper.
3. Melt the remaining 1 tablespoon of butter in the skillet over medium heat, swirling to coat the bottom. Once the butter is bubbly, pour in the egg mixture. Cook undisturbed until the bottom begins to set, about 1 minute. Gently lift the edges of the omelet with a spatula to allow any uncooked egg to flow onto the skillet. Continue cooking until the center starts to look dry, 1 to 2 more minutes.
4. Sprinkle the shredded Swiss cheese over the omelet, then spoon the vegetable mixture over half of it. Use a spatula to gently fold the omelet over the vegetables. Cook until the cheese melts to your desired consistency, about 1 minute. Slide the omelet onto a plate, cut in half, and serve.

Enjoy your homemade Veggie-Packed Swiss Cheese Omelet!