Dad's Loaded Veggie Omelet
Yield: 2 servings (or 3 to 4 smaller servings)
Protein-rich with a ratio of one cup of vegetables per egg, this filling omelet can be customized with veggies and add-ins of choice. Gently reheat leftovers for a grab-and- go breakfast another day.


  • 4 large eggs (may use 5)
  • ¼ teaspoon each kosher salt and black pepper to taste
  • 1 tablespoon (15ml) olive oil, divided use
  • 4 cups mix of sliced, diced, or chopped vegetables like mushrooms, asparagus, bell pepper, zucchini, spinach, kale, cabbage, onions, and leeks
  • ¼ cup (28g) cheese such as shredded cheddar, Gruyere, Gouda, or Italian blend; crumbled feta; or grated Parmesan (or more to taste)


  1. Before you start: A 9-inch nonstick or seasoned cast iron skillet (or maximum of 10-inch) works well – the omelet will be too thin if you use a 12-inch pan. If you’d like to use the broil option, make sure your skillet is oven safe.

    Whisk the eggs in a small bowl with the salt and pepper until blended. Set aside.

    Cook half the vegetables: Add half the oil to the skillet and set over medium heat. When hot, add half of the veggies and sauté until just tender, adding a sprinkle of salt and pepper, to taste. I start with the ones that can be quickly seared, like bell pepper, asparagus, small broccoli florets, thinly sliced leeks, etc. Once cooked to your liking, about 5 minutes, transfer to a plate.

    Cook the remaining vegetables. Add the remaining oil and cook and season the rest of the veggies. I like to give mushrooms a few minutes head start so they brown nicely, and then follow with whatever is left, adding cabbage and greens in the final two minutes or so to soften.

    Add the reserved veggies back to the pan and spread into an even layer.

    Pour in the eggs and reduce the heat to medium low. Evenly distribute the cheese over top, and cover pan. Check the mixture frequently and once the eggs are completely cooked and firm, flip the omelet in half.

    Alternatively, once the bottom and sides are set, you may transfer the omelet to the broiler and broil for about 2 minutes or until the top is set and the cheese is golden in spots.

    Remove from heat. Let stand for a few minutes to cool slightly and then enjoy.


Herbs and spices: Feel free to mix in dried or fresh herbs (dried Italian seasoning or fresh chives and basil are my favorites) or spices of choice (garlic powder and smoked or regular paprika complement nicely). A pinch or two of cayenne pepper or red pepper flakes are perfect for those who enjoy a hint of heat.

Additional flavorings: Sliced green or black olives, crumbled bacon, thinly sliced and chopped ham, or cooked sausage may be added.

Have leftover roasted vegetables? Simply add to the pan and cook long enough to warm.

Prefer to use egg whites? I recommend using at least two whole eggs and then adding ¼ cup of egg whites for each additional egg.

Optional toppings: I like to top with sliced avocado and/or a sprinkle of halved cherry tomatoes for added flavor and fresh appeal. A spoonful of salsa (green or red) or a drizzle of pesto offer more ways to mix it up.

For a handheld breakfast, you may tuck a wedge into an English muffin, pita, tortilla, or wrap, adding more cheese, hot sauce, salsa, pesto, sriracha mayo, etc. to taste.

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