Vegetable Omelette Recipe
Vegetable Omelette Recipe photo by Taste of Home

Vegetable Omelette Recipe

Read Reviews
5 6 4
Publisher Photo
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 small red potatoes, diced
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped sweet red pepper
  • 1 green onion, chopped
  • 1 tablespoon olive oil
  • 2/3 cup egg substitute
  • 1/4 cup shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons fat-free sour cream
  • 1/4 cup chopped tomato

Nutritional Facts

1/2 omelet equals 202 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 276 mg sodium, 15 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch 1 fat.


  1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
  2. In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese.
  3. Transfer to a serving plate. Top with sour cream, tomato and remaining cheese. Yield: 2 servings.
Originally published as Open-Faced Omelet in Cooking for 2 Summer 2008, p46

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Vegetable Omelette

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 2, 2011

"I believe one egg equals 1/4c. So you would need 3 eggs. Yummy. Love all the fresh veggies."

Reviewed Jun. 1, 2011

"Needs fresh potatoes, finely diced! That said, this is so easy. I am lucky to have fresh peppers in my garden 10 months out-of-the-year.

Talk about color! The aroma of the veggies, the garnish, and I love the one pan! Yes, easy to cook in one skillet. I don't use oil. Prefer to use water and one or 2 T of butter. Everything fresh belongs in this recipe."

Reviewed May. 31, 2011

"I actually haven't tried this but want to make it with regular eggs. How many eggs equal 2/3 cup of egg substitute?"

Reviewed May. 31, 2011

"To make it even easier, I used frozen hashbrowns in place of boiling the potatoes and poured the egg mixture over the cooked hashbrowns, then added the tomatoes and other ingredients. Great!"

Reviewed May. 31, 2011

"This is an easy breakfast or brunch dish. My family loves it. I did one thing differently though. I cooked the veggies in the pan as directed and poured the egg mixture over it. I cooked until set, then added the cheese and tomatoes. More like a frittata than omelet. Really good."

Loading Image