Simple and Delicious: Ham and Veggie Breakfast Omelette
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Start the day off with a nutritious and filling breakfast full of protein and vegetables with this easy veggie breakfast omelette.
A breakfast omelette is tasty, full of goodness, inexpensive, and a great way to start the day. And it’s easy to make.
My twelve-year-old son cooked this all by himself, so easy enough for kids to make too. (He took the photo for a school assignment and gave me permission to use it).
What’s more, an omelette is a perfect vehicle for leftovers. If you have a whole bunch of bits and bobs left in the fridge, you can cook them up and fold them into an eggy blanket for a comforting meal.
Ingredients and Cost
The main ingredient of an omelette is eggs. From there, the sky is the limit.
You can add an almost infinite variety of leftover vegetables, herbs, meat (optional), cheese, and sauces. I quite like fresh tomato, oregano, and feta.
In this iteration, my son added bacon, capsicum, spinach, and grated tasty cheese.
Other ideas include:
- mushrooms
- tomatoes
- fresh or dried herbs
- zucchini
- different cheeses
- leftover meat
- leftover roast vegetables
- leftover steamed greens
- spring onions
- salsa
- beans
How To Cook a Veggie Breakfast Omelette
A non-stick pan (whether Teflon, cast iron or ceramic) is essential for cooking an omelette that folds nicely and doesn’t turn into a broken mess.
If it does turn into a broken mess, however, not to worry; it will taste just as good! Think of it as loaded scrambled egg instead.
First, cook any fillings you’re going to add that need cooking, like the bacon.
Next, add some oil or butter to the bottom of a medium-hot pan to help prevent the omelette from sticking.
Whisk eggs with a little water or milk, and then add the whisked eggs to the pan, swirling the pan, so the eggs coat the bottom.
As the edges of the omelette start to cook, gently pull them away and tip the pan so the egg from the top runs into the gap. This helps the egg cook.
When the egg is nearly cooked, add the filling to half of the omelette and then gently fold the rest of the omelette over before serving.
Veggie Breakfast Omelette
A veggie breakfast omelette is versatile - add whatever vegetables you have on hand. I've added estimated quantities to the recipes but I don't usually measure, just add a bit of this and a bit of that. A non-stick pan works best for this dish.
Ingredients
- 2 eggs
- 1 rasher bacon or 1 slice of ham, chopped
- 1/4 red capsicum, chopped
- 1/4 cup of baby spinach
- 1/4 cup cheese, grated
- salt and pepper to taste
Instructions
- Heat frying pan over medium heat. Cook chopped bacon in a little oil if needed until starting to soften (approx. 1 minute). Add capsicum and cook until soft and bacon is cooked through (about 2 minutes). Remove from pan.
- Meanwhile, beat eggs with a splash of water or milk and season to taste.
- Over medium heat, add oil or butter to coat the frying pan, and then add the egg, swirling to coat the bottom of the pan.
- For the first minute or so that the omelette cooks, use a spatula to gently pull back a little of the cooked edge and tilt the pan so the uncooked egg can fill the gap.
- Once the top is looking nearly cooked (you want it to stay a bit silky and smooth), top half with the cooked bacon, capsicum, spinach and cheese. If the omelette moves when you jiggle the pan, you know it's cooked enough, is not stuck to the pan, and is ready to fold.
- Fold the other half of the omelette over the filling before serving.
Notes
Add any vegetables you have on hand, including sliced mushrooms, spring onion, zucchini, tomato, avocado, or fresh herbs.
A non-stick pan, and adding oil or butter to coat the pan before adding the eggs makes the flip easier.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 452mgSodium: 1604mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 35g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
