Savory Omelette Bowl with Cheese and Veggies
A warm, protein-rich bowl for cozy mornings featuring fluffy eggs, sautéed vegetables, and melty Swiss cheese.
Ingredients
For the omelette
- 4 large large eggs
- 2 tablespoons milk
- 2 tablespoons butter, divided
- 2 ounces shredded Swiss cheese Can substitute with cheddar or mozzarella
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon salt, divided
For the vegetables
- 1 small onion, chopped
- 1 green bell pepper, chopped green bell pepper, chopped
Instructions
Preparation
- Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the chopped onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until just tender.
- Transfer the cooked veggies to a bowl, season with 1/4 teaspoon salt and set aside.
- In a new bowl, beat the eggs, milk, remaining 1/2 teaspoon salt and black pepper until smooth.
Cooking
- Melt the remaining 1 tablespoon of butter in the skillet, swirling to coat the bottom evenly.
- Pour the egg mixture into the skillet and cook undisturbed for about 1 minute until the edges begin to set.
- Gently lift the edges with a spatula to allow uncooked egg to flow underneath. Continue cooking until the center is nearly dry, 1 to 2 minutes.
- Sprinkle the shredded Swiss cheese over the omelette, then spoon the sautéed veggies over half of the surface.
- Using the spatula, fold the omelette over the vegetables. Cook for about 1 minute until the cheese has melted to your desired consistency.
- Slide onto a plate, cut into two portions and serve warm as a bowl-style omelette.
Notes
For extra creaminess, add a tablespoon of Greek yogurt or cottage cheese to the egg mixture. Add spinach, tomatoes or mushrooms for more color and nutrients. Serve over warm rice or crispy potatoes for a heartier breakfast bowl.