Cheese And Vegetable Omelet
A hearty cheese and vegetable omelet baked to perfection, featuring colorful peppers, onions, zucchini, and a blend of Swiss and mozzarella cheeses, ideal for a satisfying breakfast or brunch.
Ingredients
Instructions
- Cut the red pepper into 1/4-inch thick rings.
- Thinly slice the onion and dice the zucchini.
- Cut the Swiss cheese and Mozzarella cheese into 1-inch chunks.
- Preheat the oven to 425°F.
- Grease a 10-inch round baking dish.
- In a skillet over medium heat, melt the butter and cook the pepper, onion, and zucchini until tender.
- Remove the vegetable mixture from the skillet and transfer it to the prepared baking dish.
- Top the vegetables with the chunks of Swiss and mozzarella cheese.
- In a bowl, beat the eggs and pepper until well blended.
- Pour the egg mixture over the ingredients in the baking dish.
- Bake for 30 minutes or until the eggs are set and the top is browned.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the beaten eggs. You can substitute the Swiss and Mozzarella cheeses with any hard or semi-soft cheese based on your preference, such as cheddar or gouda. For added flavor, try incorporating fresh herbs like chives or parsley, or even a pinch of paprika. This dish can easily be adapted to fit your taste, much like other vegetarian recipes.
Serving Suggestions
Serve the cheese and vegetable omelet hot, garnished with fresh herbs or a sprinkle of cheese on top. It pairs beautifully with a side of mixed greens or sliced avocado for a light meal. For breakfast or brunch, consider serving alongside toasted bread or the delightful Fried Fruit Balls for a sweet contrast. It's a versatile dish perfect for any time of day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the omelet in a microwave-safe dish and cover it loosely with a damp paper towel. Heat on medium power in 30-second intervals until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Vegetable Omelet contains roughly 836 calories, with 8g protein, 14g carbohydrates, and 83g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this omelet ahead of time?
Yes, you can prepare the vegetable mixture and cheese ahead of time, storing them in the fridge until you're ready to bake. Just mix the eggs and pour them over the filling just before baking to ensure freshness. This makes it a great option for busy mornings or brunch gatherings.
What vegetables can I add to the omelet?
Feel free to customize the vegetables based on what you have on hand. Spinach, mushrooms, or cherry tomatoes are excellent additions. You can also use seasonal vegetables to make it even more delightful, just like the recipe for Sour Cream Squash With Two Cheeses. The possibilities are endless!
Is this recipe suitable for a crowd?
Absolutely! This omelet can be easily scaled up by increasing the ingredients proportionally. It’s perfect for serving a larger group, making it ideal for brunches or family gatherings. Just ensure you have a sufficiently large baking dish to accommodate the increased quantities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).