Easy Vegetable Omelette

Ingredients

• 75 g (½ cup)chopped onion
• 75 g (½ cup)chopped red pepper
• 15 g (1 tbsp), plus extra for garnishchopped tomatoes
• 4eggs, beaten
• 8egg whites, beaten
• to tastesalt and black pepper
• 28 g (4 tbsp)grated mozzarella
• 15 ml (1 tbsp), or cooking sprayoil

Instructions

1. 1

   Beat the eggs

   In a large bowl, mix the whole eggs with the egg whites. Add a little salt and set the mixture aside.

2. 2

   Cook the vegetables

   Coat a medium non-stick frying pan with cooking spray and set it over medium heat. Add the onion and red pepper, then season with salt and pepper.

3. 3

   Soften the onion

   Cook the vegetables for about 2 minutes, stirring occasionally, until they are sizzling.

4. 4

   Add the tomatoes

   Stir in the tomatoes and cook for about 1 minute longer, until they just begin to soften. Set the vegetables aside.

5. 5

   Start an omelette

   Coat a frying pan with 15 ml (1 tbsp) oil or cooking spray. Pour in a quarter of the egg mixture.

6. 6

   Cook the base

   Turn the heat down to low and cook for about 5 minutes. Lift the set edges with a fork so uncooked egg can run underneath; cook until the bottom is almost set.

7. 7

   Add the filling

   Add a quarter of the prepared vegetables and sprinkle over 1 tbsp of the cheese.

8. 8

   Fold and serve

   Cook for 1–2 minutes, until the eggs are cooked through. Fold the omelette in half and serve.

9. 9

   Repeat the omelettes

   Repeat with the remaining egg mixture and vegetables to make four omelettes.

What is a vegetable omelette?

An omelette is a quick egg dish cooked in a pan, either folded around a filling or served open. This version pairs the familiar egg-and-vegetable combination with mozzarella for a simple, satisfying meal.

The recipe makes four individual omelettes rather than one large one. Cooking them separately gives each portion its own tender egg base and share of the vegetable filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 152 calories, 16g protein, 4g carbs, 8g fat.

The eggs and mozzarella provide most of the protein and fat, while the onion, pepper and tomato contribute a small amount of carbohydrate. To balance the plate, serve an omelette with a side salad or a slice of wholemeal toast.

Why use whole eggs and egg whites?

Whole eggs: the yolks bring richness and help the omelette hold together as it cooks.

Egg whites: these make up a larger share of the mixture, giving you four generous omelettes without relying only on whole eggs.

Soften the vegetables first

Onion and pepper: a brief spell in the pan takes away their raw crunch while keeping some texture. Stir now and then, and remove them once they are sizzling.

Tomatoes: add these after the onion and pepper, as the recipe gives them only about a minute to soften. Cooking them briefly helps keep the filling from becoming too wet.

Cook the eggs gently

Low heat: after pouring in each quarter of the egg mixture, lower the heat and give the base time to set. Lifting the edges lets uncooked egg flow underneath and cook more evenly.

Doneness: add the filling when the underside is almost set, then continue until the eggs are cooked through before folding.

Divide the filling evenly

Four portions: use a quarter of the vegetables and 1 tbsp of mozzarella for each omelette. This keeps the filling balanced and makes the remaining ingredients easier to portion for the next round.

Pan choice: a non-stick frying pan helps the egg release when you fold it. Use cooking spray or the stated 15 ml of oil to coat the pan.

Serving ideas

Serve the omelettes as they are, with extra chopped tomatoes for garnish. For a more substantial plate, add toast or a side salad.

The eggs and mozzarella provide protein, while the vegetables add colour and freshness. Serve soon after cooking, while the folded omelettes are warm.

Recipe notes & tips

• Beat the eggs and egg whites together thoroughly so each omelette has an even mixture.
• Keep the onion and pepper moving occasionally as they cook so they soften without catching.
• Add the tomatoes only after the onion and pepper have had their initial 2 minutes.
• Keep the heat low once the egg mixture goes into the pan.
• Divide the vegetables and cheese into four portions before filling the omelettes.
• Use a fork to lift the edges gently, allowing uncooked egg to run beneath the set parts.

Variations

• Add mushrooms: cook sliced mushrooms with the onion and pepper until softened.
• Use cheddar: swap the mozzarella for the same amount of grated cheddar.
• Add herbs: scatter chopped parsley or chives over the filling before folding.
• Make it spicy: add a pinch of chilli flakes with the salt and pepper.
• Change the vegetables: replace some of the pepper with chopped courgette and cook until just tender.

Common mistakes to avoid

• Heat too high: the base may brown before the top cooks; lower the heat after adding the eggs.
• Wet filling: excess tomato moisture can make the omelette harder to fold; cook the tomatoes only until they start to soften.
• Skipping the edge lift: the centre may stay runny; gently lift set edges so uncooked egg flows underneath.
• Overfilling: too much filling can split the omelette; use a quarter of the vegetables for each one.
• Folding too early: the omelette may break while the eggs are still soft; wait until they are cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan over low heat or in the microwave until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions