Home Cooked: Veggie Omelets

ImageAfter eating school food for the last three weeks, I was so excited to go home. My main goal was to go to the local fair to eat pizza, deep fried oreos, and orange juice. This mission was a success. However, Saturday and Sunday were both full of delicious meals. My favorite? OMELETS.

It might not be that complex to make an omelet, I’ll include the ingredients and quantities for the omelets I made, feel free to use different quantities at any point or substitute in other ingredients. There is really no way to mess up an omelet. But, as a warning, I’d like to state now that I take my omelets very seriously.

My Recipe:

  • Unsalted Butter
  • 3 Local Free-range Eggs
  • 3 Organic Portobello Mushrooms
  • 1/2 a Banana Pepper (or any kind of pepper)
  • 1/4 cup of Spinach or Arugula (or another dark green)
  • A Chunk of Hand-Shredded, Hormone-Free, Extra-Sharp Cheddar Cheese

**Alter quantities to fit your appetite and diet. And I personally recommend using the whole egg. Did you know the whites are used in homemade wall paper glue? Imagine what that could do to your digestive system. Plus the yolk is yummy.**


The first step to the perfect veggie omelet is to cook the veggies. I start by chopping up my ‘shrooms and peppers into little cubes so that they spread and cook better. Then I put them into my favorite pan with a small chunk of butter.

While these veggies are cooking, I crack my eggs and whip them up.

There are two ways to get your omelet started. One way is to keep your veggies in the pan and pour your eggs over it. This could lead to crumbling when you try to flip it. I prefer to pour the cooked veggies into a bowl, then pour the whipped eggs into the pan then immediate add the veggies while the egg is still raw. It holds it in and nothing falls apart. Fabulous.

Anyway, after the egg and veggies are cooked and the omelet has been flipped, put a layer of either spinach or arugula over the omelet and your hand-shredded cheese on top. Let the greens wilt and the cheese melt then fold it in half and ENJOY!

Yum-o. Seriously, after being at school for weeks there’s nothing better than a free-range, hormone-free, organic, locally-grown omelet. And yes, I did eat a giant omelet the size of my head. No regrets.

Other Ingredient Suggestions:

  • Tomato
  • Meat (Ham, Bacon, Turkey, etc)
  • Red Onion
  • Herbs (Basil etc)
  • Zucchini (I’m tempted to try this one, shredded)
  • Broccoli (This was available at the “omelet” station at school once, yum.)

Omelet Links:

Wikipedia offers an interesting list of different omelet traditions around the world.
Jamie Oliver has some tips if you’re a first time omelet maker. Plus I love Jamie Oliver.
And here’s the history of egg consumption. Am I the only one who finds this fascinating?

2 thoughts on “Home Cooked: Veggie Omelets

  1. Thanks for following my blog!:) I will definitely be keeping up on yours as well; it looks great so far! I just started community college this fall, so I still live at home–and therefore still have access to a kitchen, which is awesome:)

    • Thanks! 🙂 I’m so jealous, the only thing I don’t enjoy about college is the food. Its amazing how terrible the cafeteria food is. If I had my own kitchen this place would be perfect.

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