Loaded Veggie & Ham Omelette Wins Breakfast Recipe

Start your day right with this Loaded Veggie & Ham Omelette—a hearty, colorful breakfast that’s packed with protein, fresh vegetables, and rich flavor. This omelette combines tender sautéed veggies, smoky ham, and melted cheese folded into soft, fluffy eggs. It’s quick to make, filling enough to keep you going, and perfect for a wholesome morning meal or brunch.

Cooking Time: 20 minutes
Servings: 2

Ingredients:
4 large eggs
2 tablespoons milk or cream
1 tablespoon butter or olive oil
½ cup diced cooked ham
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup diced onions
¼ cup sliced mushrooms
¼ cup chopped spinach
¼ cup shredded cheddar or Swiss cheese
Salt and black pepper to taste
Chopped parsley or chives (for garnish)

Instructions:

1. Prepare the Egg Base:
   Crack the eggs into a bowl. Add milk, a pinch of salt, and pepper. Whisk until the mixture is smooth and slightly frothy. Set aside.

2. Sauté the Vegetables:
   Heat butter in a nonstick skillet over medium heat. Add onions, peppers, and mushrooms. Cook for 3–4 minutes until softened. Stir in the spinach and cook until just wilted. Remove from the skillet and set aside.

3. Cook the Ham:
   In the same skillet, add diced ham and cook for 2 minutes until lightly browned and heated through. Remove and set aside with the vegetables.

4. Cook the Omelette:
   Wipe the skillet clean and add a little more butter or oil if needed. Pour in the egg mixture and swirl the pan so the eggs cover the bottom evenly. Let cook for about 1–2 minutes, gently lifting the edges with a spatula as they set, allowing uncooked egg to flow underneath.

5. Add Fillings:
   Once the eggs are mostly set but still slightly soft on top, sprinkle the ham, vegetables, and cheese evenly over one half of the omelette.

6. Fold and Finish:
   Carefully fold the omelette in half. Cook for another 1–2 minutes on low heat until the cheese melts and the inside is just set. Slide onto a plate and garnish with parsley or chives.

Nutrition (per serving):
Calories: 340
Protein: 29g
Fat: 22g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g

Tips:
• For a fluffier omelette, separate the egg whites and beat them until soft peaks form, then fold into the yolks before cooking.
• Add a dash of hot sauce or sprinkle of chili flakes for a little kick.
• Use leftover veggies from dinner to make it even easier.
• Pair with a slice of whole-grain toast or avocado for a complete breakfast.

This Loaded Veggie & Ham Omelette is hearty, colorful, and packed with flavor—a breakfast that truly wins the morning.