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Omelet with vegetables, cheese and herbs in a frying pan

Skillet Omelet with Vegetables, Cheese, and Herbs

Super tasty, super simple, super colorful — perfect any day! You can have this skillet omelet with vegetables, cheese, and herbs on the table in 15 minutes. It's a great way to start any morning, and you can add whatever vegetables, cured meats, or spices you like to give it a whole new flavor each time.

Julia

Recipe author

Omelet with vegetables, cheese and herbs in a frying pan

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Composition / ingredients

Servings:

Eggs

Milk

200

Hard cheese

Butter

Green string beans

Bell pepper

Cherry tomatoes

Salt

Fresh herbs (dill, parsley)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 50 % 11 g

Carbohydrates 14 % 3 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make an omelet with vegetables, cheese, and herbs? Gather your ingredients. You can use regular tomatoes in place of the cherry tomatoes, any herbs you like, and whatever cheese you prefer.
Step 2:

The string beans can be fresh or frozen. Drop them into boiling water and blanch over moderate heat for about 5 minutes. Drain them in a sieve.
Step 3:

Wash and dry the bell peppers and tomatoes. The peppers can be one color or several. Cut the pepper into small dice. Choose ripe but not overripe tomatoes with firm skins, so they hold their shape when cut and cooked. Halve or quarter the cherry tomatoes, depending on their size.
Step 4:

Grate the cheese on the medium holes of a box grater.
Step 5:

Wash and dry the herbs, then chop them finely.
Step 6:

Beat the eggs with a fork until smooth.
Step 7:

Pour in the milk and mix well.
Step 8:

Stir the grated cheese into the egg-and-milk mixture.
Step 9:

Melt the butter in a skillet and add the diced bell pepper. Sauté over moderate heat for about 5 minutes, stirring.
Step 10:

Add the string beans and stir. Cook the vegetables another couple of minutes — they should be nearly tender but not mushy. Season them lightly with salt, keeping the saltiness of your cheese in mind so the omelet doesn't end up too salty.
Step 11:

Pour the egg mixture over the vegetables in the pan.
Step 12:

Scatter the cut tomatoes over the omelet.
Step 13:

Sprinkle the herbs over the top.
Step 14:

Cover the skillet with a lid. Cook the omelet just below medium heat so it cooks through evenly. Too high, and the bottom will burn before the center sets. The timing depends on the size of your skillet — the thicker the omelet, the longer it takes, usually 10–15 minutes. My skillet is 8 inches (20 cm) across.
Step 15:

Once the eggs have set and firmed up, take the pan off the heat.
Step 16:

Serve the omelet warm or cooled — either way is delicious. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should sit up rather than spread out — shiny, domed, and firm.
Always rinse eggs before using them — even a shell that looks clean can carry bacteria; a food-safe wash and a brush work best.
Use an oil with a high smoke point for cooking! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat far better and have a higher smoke point. Whenever you bake, pan-fry, or grill, make sure you're using an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.