No meat, no problem—this Vegetarian Omelet brims with flavor!
I am a huge fan of French cooking. I suppose it all started when I was a kid and discovered Julia Child on PBS. I may have been nine or ten, but I was mesmerized by her exuberant personality and always on the edge of my seat, waiting to see what she would make next. Her boeuf bourguignon, coq au vin, cassoulet—they all sounded so fancy and chic, but somehow, she made cooking them look easy.
My favorite episode, however, was when she made a classic French omelet. What she did with those eggs was pure magic. I was salivating as I watched, and as soon as the show was over, I ran into the kitchen to make my very first omelet. In fact, it was my first kitchen experiment, and certainly the most memorable. I am not quite sure how, but it turned out so well. Silky, golden, and perfectly baveuse, as they would say in France (in other words, still a little runny inside). From that moment on, French cooking became my passion, and omelets became one of my favorite foods.
Though the classic French omelet is served plain, filling an omelet is always a great idea. The possibilities are as big as your imagination. Sure, you can fill them with meat, but in my opinion, vegetarian omelets are by far the best. Not only because they honor the simplicity and elegance of the dish, but also because vegetarian omelets make eating vegetables all the more enjoyable.
Take a look in your fridge now. You probably already have spinach, tomatoes, and bell peppers, so whipping up this vegetarian omelet is easier than you think. With the right technique and the perfect combination of ingredients, you’ll have a fluffy omelet with plenty of flavor. It’s perfect for lunch or even as a light dinner when served with a salad. Like Julia would say, bon appétit!
Is A Vegetarian Omelet Healthy?
This omelet is low in both carbs and calories. The combination of tomatoes, spinach, and peppers also provides various vitamins and nutrients. At the same time, eggs are a good source of protein and other nutrients. And while the cheese adds a little bit of fat and calories, you’re more than welcome to omit it or use a version with reduced fat. This recipe suits keto, low-carb, gluten-free, Mediterranean, and (if you omit the cheese) Whole30 diets.
Variations With Vegetarian Fillings
One of the best things about this omelet is that you can pretty much fill it with any delicious combination of vegetables, herbs, and cheese (if desired). A great idea is to make a Greek-style omelet with sun-dried tomatoes, chopped kalamata olives, oregano, and crumbled feta. Come autumn, nothing beats stuffing it with a medley of sautéed wild mushrooms, parsley, thyme, and Gruyère. A drizzle of truffle oil will make it even more irresistible. For more Southwestern flavors, a mix of sautéed onions and bell peppers, sweetcorn, black beans, Monterey Jack cheese, and cilantro is both filling and flavorful. These are just some ideas. Have a look through your fridge and see what needs to be used up. That includes leftover stir-fries or vegetable dishes! Chances are it can go in an omelet!
How To make ahead and store
If you have any leftover omelet, allow it to cool and place it in an airtight container in the fridge. It will stay fresh for up to 3 days. Though some claim you can freeze an omelet, I would not recommend doing so, as this will affect its texture. An omelet takes less than 10 minutes to make. It’s best to enjoy it fresh.
Serving Suggestions
There are many ways to complement this omelet. For starters, breakfast potatoes go well with it. That includes Garlic-Roasted Potatoes. Another option in the potato family is Air-Fryer Hash Browns. You can also skip the fillings suggested here and stuff the omelet with Sautéed Spinach or Garlic Mushrooms. To make the meal a little more substantial, add a side salad, such as this simple Caesar Salad.
Recipe
Ingredients
- 2 tablespoons diced tomatoes
- 1/4 red bell pepper diced
- 1/2 cup fresh spinach chopped
- 1/4 teaspoon olive oil
- 2 large eggs
- Salt to taste
- Black pepper to taste
- 1/4 cup shredded mozzarella cheese
Instructions
- Heat the olive oil in a nonstick skillet over medium heat.
- Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet, cooking until the edges start to set.
- Sprinkle the mozzarella cheese, tomatoes, spinach, and bell pepper over half of the omelet. Fold the other half over the filling and cook until the cheese melts.
- Carefully slide the omelet onto a plate and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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