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Vegetable Omelet

 Vegetable Omelet

Serves: 2

Category: Main Dishes - Non-Vegan
Tags: Non-Vegan

Average Rating: 
Rated by: 23 members

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A nice dish for Sunday brunch or a quick weeknight dinner, this omelet is packed with veggies. Mushrooms, tomatoes, onion and green pepper boost the flavor as well as the nutrient density.

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1 medium onion, diced
1 medium green or red bell peppers, seeded and diced
1 1/2 cups chopped shiitake mushrooms,
1 cup diced fresh tomato
1/4 teaspoon dried basil
4 eggs, beaten
black pepper, to taste


Lightly wipe a skillet with olive oil. Saute the onion, bell pepper, mushrooms and tomato over medium heat for 10 minutes, or until tender. Add the basil and eggs and cook over medium-high heat until done, about 8 minutes, turning over with a spatula halfway through cooking. Sprinkle with black pepper, if desired.

Calories 243; Protein 17 g; Carbohydrates 23 g; Total Fat 10.1 g; Saturated Fat 3.2 g; Cholesterol 372 mg; Sodium 165 mg; Fiber 4.2 g; Beta-Carotene 1383 ug; Vitamin C 96 mg; Calcium 113 mg; Iron 2.9 mg; Folate 102 ug; Magnesium 49 mg; Zinc 2.4 mg; Selenium 45.6 ug

Comments (9):



08/31/2010 09:53 PM

Rated this recipe:

My husband makes this for Sunday Brunch...we also saute in asparagus and add some pre-cooked greens on the side. That and a dash of Green Tabasco Sauce! We love it!


12/16/2011 03:06 PM

Rated this recipe: (no rating)

This was good, works well with portabella mushrooms as well. I do have to say that I use only 2 eggs + 2 egg whites.


03/20/2012 10:04 PM

Rated this recipe:

Made this last sunday for brunch. I used good ole fashioned white mushrooms, and didn't have any tomatoes so I just used a can of tomatoes with the juice drained from it. I had some small red, orange, and yellow peppers that I cut up. I found this to be real tasty.


07/18/2012 11:23 AM

Rated this recipe:

I love this omelet next time I'll try it with a green salad...not sure how to do the rating

P Kristene

09/13/2012 06:29 PM

Rated this recipe:

We have had it twice. Its very good.


08/12/2014 09:44 AM

Rated this recipe:

This recipe, which I made for dinner last night, tasted great. I used 6 chopped leaves of fresh basil from my garden instead of the dried basil. I also added a tablespoon of Daiya non-dairy greated cheese on my husband's plate, which he loved. The whole concoction came out as Scrambled Eggs instead of Vegetable Omelet. Would appreciate any tips for turning the eggs to keep everything intact!


02/19/2015 05:44 PM

Rated this recipe:

We make different versions of this, using whatever veggies we have on hand. We call it veggie/egg hash since the volume of vegetables far outweighs the volume of egg mixture and I find it impossible to flip it intact. Nonetheless, it is quite tasty!


06/29/2016 11:42 AM

Rated this recipe:

I love this recipe! Its quick and easy to prepare, and its delicious! I also add fresh spinach on top of the egg and basil and allow it to wilt. I love it!


07/18/2017 09:55 PM

Rated this recipe:

A pretty straightforward omelet.  The olive oil caused it to stick badly.  Next time I'll use something else.  I didn't cook the tomatoes but put them on top fresh with some fresh salsa and a little avocado.  Next time I think I'd use less bell pepper too.  The bell pepper overpowered all the other flavors.