There’s a specific kind of energy you only find at a farmer’s market on a Saturday morning—that vibrant, fresh, “anything is possible” feeling. I’m always looking for ways to bottle that up and bring it home to my kitchen.
This omelet is exactly that. It’s my go-to for using up those beautiful, fresh vegetables, but with one little twist that makes it feel like a truly satisfying, cozy meal: a generous handful of jalapeño-jack cheese.
A Breakfast That Actually Keeps You Full
Let’s be real: some “healthy” breakfasts leave you hunting for snacks an hour later. That’s not how I operate. This veggie omelet recipe is a genuinely balanced meal that has real staying power.
You get a fantastic source of high-quality protein from the eggs, which is key for feeling full and energized. The squash, tomatoes, and onion are packed with great fiber, and the avocado on top adds those wonderful healthy fats. It’s a combination that just works, keeping you satisfied all morning long.
But the best part? The flavor. The spicy kick from the jalapeño-jack cheese melts into the sautéed veggies and cuts through the richness of the eggs. It’s the “comfort food hack” that takes this from a basic omelet to a breakfast you’ll actually crave.
How to Make This Veggie Omelet
The most important part of this process happens before the eggs even hit the pan. You’ll start by sautéing the onions, squash, and tomatoes until they’re tender-crisp. This step is crucial—it cooks off the extra moisture (preventing a soggy omelet) and deepens their flavor.
Once the veggies are done, set them aside and give the pan a quick wipe. Whisk your eggs with the seasonings until they’re a little frothy, and pour about a quarter of the mixture into the hot, greased skillet.
As it cooks, gently push the set edges toward the center and tilt the pan. When it’s almost set, add your fillings—a scoop of veggies and a sprinkle of that all-important cheese—to one half, fold it over, and let the cheese melt. That’s it!
My Top Tips for Omelet Success
After testing a lot of omelets, I’ve landed on a few non-negotiables for the best result every time.
- Don’t Scrimp on the Cheese. The jalapeño-jack is the secret weapon here. It provides flavor and a creamy texture. If you don’t like spice, a sharp cheddar or provolone works great, too.
- Control Your Heat. Medium heat is your friend. If the pan is too hot, the outside will get brown and tough before the inside has a chance to set.
- Have Fillings Ready. Omelets cook in just a couple of minutes. Have your cooked veggies and shredded cheese in bowls right next to the stove so you can work quickly.
- The “Almost Done” Fold. The best time to fold your omelet is when the top is still shiny and just a little bit wet. The residual heat will finish cooking the eggs as the cheese melts, keeping the inside tender and fluffy.
Quick Questions (FAQs)
What other vegetables can I use?
This is the best part! Use whatever looks good at the market. Bell peppers, mushrooms, fresh baby spinach (tossed in at the end of the sauté), or zucchini are all fantastic additions. Just be sure to cook them first!
Can I make this dairy-free?
Absolutely. You can simply leave the cheese out—the sautéed veggies and creamy avocado garnish provide plenty of flavor and richness. Or, feel free to use your favorite dairy-free shredded cheese substitute.
How do I store leftovers?
To be honest, omelets are one of those things that are 100% best when eaten fresh. If you do have leftovers, you can store them in an airtight container in the fridge for one day and reheat gently in the microwave or in a pan.
Print
Farmer’s Market Veggie Omelet
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Description
This light and fluffy omelet is packed with fresh, sautéed vegetables and melted jalapeño-jack cheese. It’s a protein-rich start to your day that feels like a treat.
Ingredients
For the Omelets:
- 6 large eggs (approx. 330g)
- 2 tablespoons water (30 ml)
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Nonstick cooking spray
For the Filling & Garnish:
- 1 tablespoon olive oil (15 ml)
- ½ cup yellow summer squash, small dice
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup shredded Monterey Jack cheese with jalapeño (about 2 oz or 57g)
- ½ ripe avocado, diced (for garnish)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Prepare the Filling: Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the red onion, yellow squash, and cherry tomatoes. Sauté for 4–5 minutes, or until the onion is soft and the squash is tender-crisp. Transfer the cooked vegetable mixture to a medium bowl and set aside. Wipe the skillet clean.
- Mix the Eggs: In a separate medium bowl, whisk together the 6 large eggs, water, dried basil, garlic powder, salt, and black pepper until well combined and slightly frothy.
- Cook the First Omelet: Generously coat the same 8-inch skillet with nonstick cooking spray and heat over medium heat. Pour about 1/3 cup (or one-quarter of the mixture) into the hot skillet.
- Form the Omelet: As the eggs begin to set at the edges, use a silicone spatula to gently push the cooked portions toward the center. Tilt the pan to allow the uncooked egg to flow underneath. Continue this process until the eggs are mostly set (edges are firm) and the top is shiny but no longer has visible liquid.
- Add Filling: Spoon a quarter of the sautéed vegetable mixture (about ¼ cup) and 2 tablespoons (1/8 cup) of the shredded cheese over one half of the omelet.
- Fold and Serve: Carefully fold the empty half of the omelet over the filling. Let cook for 1-2 minutes more, until the cheese is melted. Slide the finished omelet onto a plate.
- Repeat: Wipe the skillet clean with a paper towel, re-spray with nonstick spray, and repeat steps 3–6 to make three more omelets, dividing the remaining egg mixture, vegetables, and cheese evenly.
- Garnish: Top each omelet with diced avocado and a sprinkle of fresh parsley, if desired. Serve immediately.
Notes
- Allergy Alert: This recipe contains eggs and dairy (cheese).
- Prevent Soggy Omelets: To avoid excess moisture, ensure your sautéed vegetables (Step 1) have cooked down and most of the liquid from the tomatoes has evaporated before adding them to the eggs.
- Variation Tip: For extra greens, add ½ cup of fresh baby spinach to the vegetable sauté during the last minute of cooking, allowing it to just wilt.
Nutrition
- Serving Size: 1 omelet
- Calories: 237
- Sugar: 1.5 g
- Sodium: 330 mg
- Fat: 18.8 g
- Saturated Fat: 5.9 g
- Carbohydrates: 5.1 g
- Fiber: 1.8 g
- Protein: 13.4 g
- Cholesterol: 293 mg
This omelet has become a weekend staple for us. It’s quick, it’s packed with nourishing ingredients, and it feels like a genuine treat. Enjoy!
