Egg Omelet with Chopped Vegetables Breakfast Recipe


  • 3-5 eggs (range free) or egg whites
  • 1 oz. milk
  • 1.2 c. vegetables (onions, green peppers, etc.)


Blend eggs and milk together. In grease-less pan heat 1/2 C. water to a boil add vegetables and saute for a minute.  Pour in egg mixture; lower heat to medium. Using a spatula, immediately begin stirring the eggs until mixture resembles small bits of cooked eggs surrounded by liquid egg. Stop stirring. Cook for approximately 60 seconds or until egg mixture is set and shiny. Using the spatula, lift and fold the omelet in half. Cut in half and serve.

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