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American

Veggie Omelet

A two-serving skillet omelet folds spinach, bell pepper, onion, and a little feta into eggs. Prep and cooking stay under 15 minutes if the vegetables are diced small.

Prep
5 min
Cook
8 min
Total
13 min
Servings
2
Difficulty
Easy
Jump to recipe
Folded vegetable omelet with spinach, bell pepper, onion, and feta.

Why you’ll love it

  • Small dice means the vegetables soften in the time it takes the eggs to set.
  • A moderate pan keeps the bottom from browning hard before the top is cooked.
  • Feta is used by the tablespoon so the eggs stay the main flavor.
  • The omelet is cut in half, which gives two servings from one pan in one round.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Warm the oil in an 8- to 10-inch nonstick skillet over medium heat. Add the pepper and onion. Cook 2 minutes, until just softened.

  2. 2

    Add the spinach and stir until it wilts, about 30 seconds. Spread the vegetables in an even layer.

  3. 3

    Whisk the eggs, water, salt, and pepper until the yolks and whites are fully blended.

  4. 4

    Pour the eggs over the vegetables. Let them sit 20 seconds, then pull the set edges toward the center so raw egg runs to the pan.

  5. 5

    When the top is mostly set but still glossy, about 2 minutes more, sprinkle the feta over one half.

  6. 6

    Fold the omelet and slide it onto a plate. Cut it in half. The eggs should be set and tender, not browned hard.

Pro tips

  • Dice the pepper and onion before you heat the pan. This recipe only works fast if the knife work is already done.
  • Water in the eggs makes a little steam and a softer set than milk does.
  • If the bottom is browning before the top sets, drop the heat. You want a tender omelet, not a fried crust.

Easy substitutions

feta
1/4 cup shredded cheddar
baby spinach
1/2 cup chopped tomato, added with the pepper
bell pepper
2 tbsp chopped scallion

Storage and reheating

Storage

This is best eaten right away. Refrigerate a leftover half for up to 1 day.

Reheating

Warm the leftover half in a covered skillet over low heat for 2 minutes, or microwave 20 to 30 seconds. It will be firmer than when it was just cooked.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
220
Protein
16 g
Carbs
3 g
Fat
16 g
Fiber
1 g

Budget friendly · Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients