Loaded Veggie Omelet
This loaded veggie omelet recipe is quick, cheesy, customizable, and perfect for an easy breakfast or simple weeknight dinner.
Servings: 10
Equipment
- 1 Medium Nonstick Pan
- 1 Small Nonstick Pan
Ingredients
- 9 Large Eggs about 2-3 eggs per person
- 1 Small Bell Pepper
- 1 Small Zucchini
- 1 Small Onion
- 1 Cup Shredded Cheddar Cheese
- Salt
- Pepper
- Oregano
- Onion Powder
- Garlic Powder
Instructions
- Place nonstick pans on the stove on medium low to begin warming
- While pans are warming wash the bell pepper and zucchini. Once vegetables are washed dice the onion and bell pepper in small pieces. Shred the zucchini.
- Once the medium sized is warm, add in about 1/2 TBSP of butter and saute the vegetables. Season with salt, pepper, add a dash of garlic and onion powder. Cooking until onions become translucent. about 4-5 mins.
- Set vegetables aside.
- In the small pan add in a small amount of butter, just enough to help add flavor to the eggs, but also to help prevent the eggs from sticking.
- Once butter is melted, crack 2-3 eggs into the pan, and break the yolks. Season the eggs with salt, pepper, onion powder, and oregano to your liking. let eggs cook until firm enough to flip.
- Once eggs are firm, flip them over. Once eggs are flipped sprinkle half of the egg with cheese. Then add desired amount of vegetables and sprinkle more cheese on top.
- Once desired amount of toppings are on half of the eggs. Flip the uncovered half over top of the filling.
- Let the egg cook for a minute or two, then flip. Let the other side cook for another minute or two.
- Remove omelet from the pan and top with vegetables from the pan if desired. Repeat steps 6-10 until desired amount of omelets are made.
- Serve omelets and enjoy!
