Savory Mini Vegetable Omelets

 

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.