These Savory Mini Vegetable Omelets are fluffy, colorful, and packed with flavor. Cooked in a multi-hole pan, they’re perfect for busy mornings, meal prep, or grab-and-go breakfasts. Nutritious, customizable, and family-friendly, they make starting the day easy and delicious.
Servings & Timing:
- Yield: 6–8 mini omelets
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Total Time: ~15 minutes
Ingredients List:
- 4 large eggs, beaten
- ½ cup finely chopped bell peppers (red and green)
- ¼ cup finely shredded zucchini or cabbage
- 2 tablespoons sliced green onions
- ¼ cup shredded cheese (cheddar or mozzarella)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon vegetable oil or butter, for greasing the pan
Instructions:
-
Whisk Eggs
Crack eggs into a medium bowl. Add salt and black pepper and whisk until well combined. -
Add Veggies & Cheese
Stir in bell peppers, zucchini (or cabbage), green onions, and shredded cheese. -
Heat Pan
Heat a multi-hole omelet pan over medium-low heat. Lightly grease each hole with oil or butter. -
Cook Omelets
Pour the egg mixture into each hole, filling about ¾ full.
Cook for 2–3 minutes until the bottoms are set and edges look firm. -
Fold & Finish
Gently fold each omelet in half using a spatula.
Cook for another 1 minute per side until fully cooked through. -
Serve
Remove from the pan and serve warm.
Additional Notes:
- Protein Boost: Add chopped cooked chicken, turkey, ham, or bacon bits
- Spicy Option: Mix in chili flakes or a dash of hot sauce
- Mediterranean Style: Use feta, spinach, and sun-dried tomatoes
- Low-Carb: Skip cheese and add extra leafy greens
- Storage: Refrigerate leftovers up to 3 days and reheat easily
