Veggie Omelet Recipe

It's summer, and many of us have gardens overflowing with fresh vegetables. I'm always so hopeful and motivated in May, but come July I find myself completely overwhelmed by the amount of produce slowly being eaten by the backyard rabbits. Should I can it? No, I don't even know what that means. Give it away? Sure, but there's still a lot of basil to be eaten. One of the easiest and most delicious ways I've found to use up my fresh veggies is to throw them in a pan with eggs and cheese. An omelet is a quick and impossible-to-mess-up way to enjoy fresh vegetables all summer long.

This omelet gets a serious flavor kick with sun-dried tomatoes and creamy goat cheese. Adding the fresh basil on top brings all the flavors together and takes this recipe up to restaurant-quality. You could serve this omelet on its own for breakfast, or make it a complete dinner with some fruit and roasted potatoes on the side. The best part? The entire recipe takes about 15 minutes!

Gather your ingredients

Start by gathering your ingredients together. The omelet will cook up fast, so you want to have all the ingredients ready to go to avoid burning the eggs while frantically chopping a forgotten vegetable. For this omelet, we're using spinach, mushrooms, onion, and sun-dried tomato. Need more details? You'll find the full ingredients list and step-by-step instructions at the end of this article. 

If you're not a fan of one of these ingredients, feel free to substitute. Instead of spinach, you could use any other green, like kale. The mushrooms give the omelet a nice texture and help fill you up, but could be left out if they make you squirm. This recipe calls for about one-quarter of a purple onion, but feel free to add more if you love the flavor. 

Preheat your oven to 400 degrees Fahrenheit and find an oven-safe pan.

Dice the vegetables

Start by dicing the onion and mushrooms — you'll want about 1/4 cup of each. You could add more if you like, but the omelet is going to be pretty full already. Try to avoid so many ingredients that you're not able to close the omelet when you cook it.

Then tear up the spinach leaves into big chunks. If you're pressed for time, you could skip this step. I like keeping the veggies small so I get a little bit of everything in each bite.

Chop the tomatoes

Next, take out your jar of sun-dried tomatoes and drain the oil. Measure out 1/4 cup, and place them on your cutting board. Finely chop them to your desired size.

I much prefer the oil-packed tomatoes for this recipe, as opposed to the dried ones that come in a bag. The ones that come in a bag at the grocery store will feel too dry and not mesh with the other flavors. Go for the jar.

Crack the eggs

Now find a medium bowl and crack all four eggs into it. If you're an egg whites fan, try to resist the urge to toss the yolks. I've made this omelet with half egg whites, and it never holds together properly. A good, hearty omelet really needs the yolks to be sturdy enough to hold all the toppings. Then sprinkle in the salt and pepper.

Whisk the eggs

Using a fork or whisk, start to whisk the eggs as you pour in the whole milk. You could also use half and half for a richer consistency. Skim milk could work in a pinch, but may be a little too watery for this omelet. Whisk until combined, then set aside.

Cook the vegetables

Now that your ingredients are ready to go, it's time to cook. Brace yourself, because this process is going to be fast. Place your oven-safe pan over medium heat on the stove. Spray the pan with nonstick cooking spray and then add the tablespoon of butter. It's important to use both the spray and the butter to make the omelet easy to flip. We've all been there where we've prepared a gorgeous-looking omelet, only to see it fall apart when you try to flip it. You try to play it off as an egg scramble instead, but deep down you know the truth.

Once the butter is melted, add the diced onions and mushrooms. Cook them until the onion is fragrant and translucent, about four to five minutes. Gently swirl the veggies around to make sure they are all coated in that glorious butter. 

Wilt the spinach

Once the mushrooms and onions are tender, add the fresh spinach and sun-dried tomatoes to the pan. Gently toss them together until coated. Cook until the spinach is wilted, about one to two minutes. 

Transfer the veggies

Once the vegetables are cooked and smelling amazing, remove the pan from the heat and scrape the vegetables onto the cutting board or another dish. They'll sit for a minute or two while you cook the eggs. Don't worry about wiping the pan clean. Return the empty pan to the heat and spray again with nonstick cooking spray.

Cook the eggs

Once the pan is hot again, slowly pour in the egg mixture, making sure it coats the entire pan. The heat should be no higher than a medium setting. Eggs cook up nice and fluffy on lower heat. If the pan is too hot, the bottom of the omelet could burn quickly. 

Remove from heat

Cook the eggs until the bottom of the omelet is set, just one to two minutes. The top of the eggs should still be liquid and runny. As soon as the bottom is set, remove the pan from the heat and turn off the burner. 

Add the veggies

Spoon the cooked vegetables back into the pan over the eggs. Place in a single row down the middle of the omelet, making sure it's even. We'll be folding both sides of the omelet over like a burrito, so you want to make sure the veggies are in a tight line in the middle. This will make it easier to flip the sides over.

If you prefer to just flip the omelet in half, you could place the cooked veggies over half of the eggs.

Add the flavor

Now it's time to give this omelet a serious flavor kick. With your fingers, break off pieces from half of the goat cheese, about 1 ounce. Place it over the vegetables, reserving the rest of the cheese for topping. Place the oven-safe pan into the preheated oven and cook until the top of the eggs are set, about one to two minutes. As soon as the top is set and no longer runny, remove the pan from the oven and turn off the oven.

Flip your omelet

Once the eggs have come out of the oven, very gently start to loosen the omelet from the pan with a rubber spatula. Moving around the omelet, start lifting up the sides with the spatula. Once it feels loose, gently flip one side over and hold for a second or two until it stays. Repeat with the other side. 

Place your serving plate in front of the pan, and ever so carefully, slice the omelet onto the plate. Use your spatula to guide it and loosen any pieces still stuck to the pan. Once the omelet has arrived safely at its destination, sprinkle the remaining cheese and fresh basil over it. Cut in half and serve with fruit and roasted potatoes. Enjoy!

Veggie Omelet Recipe
5 from 1 ratings
An omelet is a quick and impossible-to-mess-up way to enjoy fresh vegetables all summer long, and this tasty recipe works for breakfast, lunch, or dinner.
Prep Time
Cook Time
Total time: 15 minutes
  • 4 eggs
  • 3 tablespoons whole milk
  • ¼ cup mushrooms, diced
  • ¼ cup onions, diced
  • 1 cup fresh spinach
  • ¼ cup sun-dried tomatoes
  • Salt and pepper
  • 1 tablespoon butter
  • 2 ounces goat cheese
  • 2 leaves basil, torn
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Rinse and dice the mushrooms and onions. Tear the spinach leaves. Drain the oil from the sun-dried tomatoes and finely chop. Set aside.
  3. In a medium bowl, beat the eggs and whole milk together. Sprinkle in salt and pepper. Set aside.
  4. Place a large pan over medium heat and spray with nonstick cooking spray. Add the butter and swirl to coat the pan.
  5. Once the butter is melted, add the mushrooms and onions. Cook until fragrant, about 4 minutes. Once the mushrooms and onions are tender, add the spinach and sun-dried tomatoes. Cook until the spinach leaves are wilted, about 1-2 minutes.
  6. Remove the pan from heat and transfer the cooked vegetables to a dish to set aside. Return the pan to the stove and spray with nonstick spray.
  7. Pour the whisked egg mixture into the pan and allow to cook until the bottom of the eggs are set, about 1-2 minutes.
  8. Remove the pan from the heat and pour the vegetables into the center of the eggs. Top with half of the goat cheese.
  9. Place the pan into the preheated oven until the eggs are fully cooked, about 1-2 minutes.
  10. Remove the pan from the oven and carefully fold both sides over the middle. You could also just fold the omelet in half if you prefer.
  11. Sprinkle the remaining goat cheese and basil over the closed omelet. Cut in half and serve.
Calories per Serving 295
Total Fat 21.0 g
Saturated Fat 10.9 g
Trans Fat 0.3 g
Cholesterol 350.5 mg
Total Carbohydrates 8.6 g
Dietary Fiber 1.7 g
Total Sugars 5.1 g
Sodium 454.7 mg
Protein 18.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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