Brussels Art Gallery Omelette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant omelette filled with sautéed vegetables and herbs, inspired by the colorful art galleries of Brussels. This belgian-inspired breakfast ready in about 30 minutes combines eggs, bell peppers, zucchini into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 eggs
• 1 bell peppers
• 1 zucchini
• 1/2 red onion
• 2 tbsp olive oil
• 1 tsp fresh thyme

Instructions

1. Step 1: Dice 1 bell pepper, 1 zucchini, and 1/2 red onion into 1/4-inch cubes. Heat 1 tbsp olive oil in a skillet over medium heat. Add vegetables and sauté for 5-6 minutes until tender and slightly caramelized.
2. Step 2: In a bowl, whisk 4 eggs with 1 tsp fresh thyme and a pinch of salt and pepper. Pour the egg mixture into the skillet with the vegetables. Let cook for 2-3 minutes until edges set.
3. Step 3: Using a spatula, gently lift the edges of the omelette to allow uncooked egg to flow to the edges. Cook for 1-2 minutes longer until just set but still slightly runny in the center.
4. Step 4: Slide the omelette onto a plate and immediately top with the sautéed vegetables. Drizzle with remaining 1 tbsp olive oil and serve with a side of crusty bread and a green salad.