Introduction
Savory mini vegetable omelets are a quick, healthy, and colorful breakfast option perfect for busy mornings. Made in a multi-hole pan, these omelets cook evenly, look beautiful, and are easy to serve, store, or enjoy on the go.
Ingredients
• 4 large eggs, beaten
• ½ cup finely chopped bell peppers (red and green)
• ¼ cup finely shredded zucchini or cabbage
• 2 tablespoons sliced green onions
• ¼ cup shredded cheese (cheddar or mozzarella)
• Salt to taste
• Black pepper to taste
• 1 tablespoon vegetable oil or butter (for greasing the pan)
Instructions
• Crack the eggs into a medium bowl.
• Add salt and black pepper and whisk until well combined.
• Stir in bell peppers, zucchini (or cabbage), green onions, and cheese.
• Heat the multi-hole omelet pan over medium-low heat.
• Lightly grease each hole with oil or butter.
How to Make
• Pour the egg and vegetable mixture into each hole, filling about ¾ full.
• Cook for 2–3 minutes until the bottom is set and edges look firm.
• Gently fold each omelet in half using a spatula.
• Cook for another 1 minute on each side until fully cooked.
• Remove from the pan and serve warm.
Variations
• Protein Boost: Add chopped cooked chicken, turkey, ham, or bacon bits.
• Spicy Version: Mix in chili flakes or a dash of hot sauce.
• Mediterranean Style: Use feta cheese, spinach, and sun-dried tomatoes.
• Low-Carb Option: Skip cheese and add more leafy vegetables.
Tips
• Chop vegetables finely so they cook evenly.
• Cook on low to medium heat to avoid burning.
• Cover the pan briefly if you prefer a softer texture.
• Store leftovers in the fridge up to 3 days and reheat easily.
Conclusion
These savory mini vegetable omelets are nutritious, versatile, and perfect for meal prep or family breakfasts. Their compact size, rich flavor, and customizable ingredients make them a smart and delicious way to start the day.
