Farm Fresh Omelet

Start your day with the vibrant flavors of a Farm Fresh Omelet, a hearty and wholesome breakfast packed with garden-fresh ingredients! Featuring fluffy farm-fresh eggs whisked with a splash of milk, this omelet comes to life with the perfect medley of sautéed bell peppers, zucchini, cherry tomatoes, and baby spinach. A layer of creamy cheddar cheese melts beautifully inside, creating an irresistible filling that bursts with flavor and nutrients. Cooked to golden perfection in a buttery skillet, this omelet is finished with a sprinkle of optional fresh chives for a gourmet touch. Ready in just 20 minutes, this one-pan wonder is an ideal choice for a quick weekday breakfast or leisurely weekend brunch. Perfectly customizable and loaded with protein and veggies, the Farm Fresh Omelet is a go-to recipe to celebrate the simplicity of fresh, wholesome ingredients.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces large farm-fresh eggs
• 2 tablespoons whole milk
• 1 tablespoon unsalted butter
• 0.5 cup bell pepper (diced, any color)
• 0.25 cup zucchini (diced)
• 0.25 cup cherry tomatoes (halved)
• 1 handful baby spinach
• 0.25 cup cheddar cheese (shredded)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon chives (chopped, optional)

Directions

Step 1

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk until well combined and frothy.

Step 2

Prepare your vegetables: dice the bell pepper and zucchini, halve the cherry tomatoes, and rinse the baby spinach.

Step 3

Heat a non-stick skillet over medium heat. Add the butter and let it melt, swirling to coat the pan evenly.

Step 4

Add the diced bell pepper and zucchini to the skillet. Sauté for 2-3 minutes, stirring occasionally, until softened.

Step 5

Add the cherry tomatoes and baby spinach to the skillet. Cook for an additional 1-2 minutes, stirring gently, until the spinach wilts slightly. Transfer the veggies to a plate and set aside.

Step 6

Reduce the heat to medium-low. Pour the whisked eggs into the same skillet. Let the eggs cook undisturbed for 1-2 minutes, or until the edges begin to set.

Step 7

Using a spatula, gently lift the edges of the omelet while tilting the pan to allow any uncooked egg to flow to the edges.

Step 8

When the omelet is mostly set but slightly runny on top, sprinkle the shredded cheddar cheese over one half of the omelet.

Step 9

Add the sautéed vegetables onto the cheese-covered half of the omelet.

Step 10

Using a spatula, carefully fold the other half of the omelet over the filling. Press lightly to seal.

Step 11

Cook for an additional 1-2 minutes, or until the cheese is melted and the omelet is cooked through.

Step 12

Slide the omelet onto a plate. Garnish with chopped chives, if desired, and serve immediately.

Nutrition Facts

Serving size	430.5 grams (430.5g)

Amount per serving	% Daily Value*
Calories	490

Total Fat 37.50g	48%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 0.00g
Cholesterol 620mg	207%
Sodium 1024mg	45%
Total Carbohydrate 13.30g	5%
Dietary Fiber 3.50g	13%
Total Sugars 8.50g
Protein 28.70g	57%

Vitamin D 140IU	698%
Calcium 366mg	28%
Iron 5mg	26%
Potassium 707mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 22.7%

Carbs: 10.5%