The Health Benefits of a Vegetable Omelette

The Parker Jewish Institute is proud of our culinary team. We encourage all Parker friends, whether a patient/resident, visitor or employee, to eat a well-balanced, nutritional diet.

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A nutritious and filling breakfast dish, with many health benefits is an vegetable omelette. Eggs contains vitamins A, B, C, D, E and K, as well as choline, which is important for brain and nerve health. Adding vegetables in eggs, only increases the nutrients and helps you stay fuller longer. 

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Watch the video below, to learn how to make a yummy veggie omelette! 

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Yield: 1 Large Omelette

Ingredients

2 Tablespoons butter, divided

1 Small onion, chopped

1 Green bell pepper, chopped

¾ Teaspoon salt, divided

4 Large eggs

2 Tablespoon freshly grounded black pepper

2 Ounce shredded Swiss cheese

Directions:

Step 1: Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with ¼ teaspoon salt, and set aside.

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Step 2: Beat together eggs, milk, remaining ½ teaspoon salt, and pepper in a separate bowl.

Step 3: Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of egg begin to set, about 1 minute. Gently lift the edges of omelette with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelette starts to look dry, 1 to 2 more minutes.

Step 4: Sprinkle cheese over omelette, then spoon vegetable mixture over ½ of the omelette. Use a spatula to gently fold omelette over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelette onto a plate. Cut in half and serve.

Nutrition Facts

Per serving: 386 calories; total fat 30g; saturated fat 16g; cholesterol 430mg; total carbohydrate 9g; dietary fiber 2g; total sugars 5g; vitamin C 51mg; calcium 314mg; iron 2mg; potassium 339mg.  

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