Savory Veggie Omelette Sandwich – A Hearty & Nutritious Breakfast
Need a satisfying breakfast that’s packed with protein and flavor? This Savory Veggie Omelette Sandwich is the perfect way to fuel your morning. With fluffy eggs, sautéed vegetables, and melty cheese on whole-grain bread, it’s both delicious and nutritious.
This recipe is loaded with fresh ingredients like spinach, bell peppers, and tomatoes, providing essential vitamins and minerals. The whole-grain bread adds fiber, while the eggs and cheese offer a great source of protein. It’s a well-balanced meal that keeps you full and energized throughout the day.
Best of all, it’s easy to make in just 30 minutes! Whether you’re enjoying it for breakfast, brunch, or a quick lunch, this omelette sandwich is sure to become a favorite.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 30 minutes.
- Packed with fresh veggies – Full of flavor and nutrients.
- High in protein – Keeps you full and energized.
- Customizable – Add your favorite vegetables or cheese.
Serving Suggestions
Pair your Savory Veggie Omelette Sandwich with a side of fresh fruit, a smoothie, or a light salad for a complete meal. It’s also great with a cup of freshly brewed coffee or tea for the perfect morning boost.
Looking for more breakfast ideas? Try our Avocado Tuna Melt for another tasty and nutritious meal.
For more healthy recipes, visit Healthline’s Recipe Guide.
Savory Veggie Omelette Sandwich
Equipment
- Frying pan
- Spatula
- Whisk
- Knife
- Cutting board
- Toaster
Ingredients
- 4 large eggs
- 100 g of spinach, chopped
- 50 g of bell pepper, diced
- 50 g of onion, diced
- 30 g of tomato, diced
- 40 g of cheese, shredded
- Salt and pepper to taste
- 2 slices of whole grain bread
- 1 tablespoon of olive oil
Instructions
- In a bowl, crack the eggs and whisk them well until fully combined.
- Heat the olive oil in a frying pan over medium heat.
- Add the diced onion and bell pepper to the pan, sautéing until they become tender.
- Stir in the chopped spinach and diced tomatoes, cooking for an additional 2-3 minutes until the spinach wilts.
- Pour the whisked eggs over the vegetables in the frying pan, and season with salt and pepper.
- Cook the omelette until the edges start to set, then sprinkle shredded cheese on one half of the omelette.
- Using a spatula, carefully fold the omelette over the cheese and cook for another 2-3 minutes until the cheese melts and the eggs are cooked through.
- While the omelette is cooking, toast the bread slices in a toaster until golden brown.
- Once the omelette is ready, place half of it on each slice of toasted bread to create the sandwich.
Notes
- Total Calories: 450kcal
- Carbs: 28g
- Proteins: 34g
- Fats: 24g
