Veggie Omelet
May 2, 2026 • 0 comments
A simple, protein-packed omelet made with fresh pasture-raised eggs and loaded with sautéed farm vegetables and optional meats. It comes together in minutes for a hearty breakfast or quick meal any time of day. Real ingredients, one pan, and plenty of room to customize with whatever’s in the fridge.
- Prep Time:
- Cook Time:
- Servings: 1 large omlet
Directions
Ingredients
- 3-4 eggs
- 1 tbsp butter
- 1/4 cup chopped bell peppers
- 1/4 cup chopped spinach or kale
- 2 tbsp diced onion
- 1/4 cup cooked bacon, ham, or crumbled sausage (optional but recommended)
- Salt & pepper, to taste
- 1-2 tbsp shredded cheese (optional)
Instructions
- Whisk the eggs
Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth and slightly frothy. - Sauté the veggies
Heat butter in a skillet over medium heat. Add onion, peppers, and greens. Cook for 2–3 minutes until softened. - Add protein (if using)
Stir in bacon, ham, or sausage and heat through. - Cook the omelet
Pour in the eggs. Let them sit for a moment, then gently pull the edges toward the center as they set. - Finish and fold
Once mostly cooked but still slightly soft on top, add cheese if using. Fold the omelet in half and cook for another minute. - Serve warm
Slide onto a plate and enjoy immediately.
