Scrambled Vegetable Omelet with Herbs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A fluffy, herb-infused omelet packed with fresh vegetables and cheese, ready in 15 minutes for a budget-conscious breakfast. This American recipe, ready in about 15 minutes, combines eggs, milk, and onion 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 250 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" 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 large eggs
• 2 tbsp milk
• 1/4 cup onion, finely diced
• 1/4 cup bell pepper, diced
• 1 cup spinach, fresh
• 1/4 cup shredded cheddar
• 1/2 tsp dried parsley
• 1 tbsp butter

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Instructions

1. Step 1: In a bowl, whisk together 4 large eggs and 2 tbsp milk until smooth and slightly frothy, then stir in 1/2 tsp dried parsley.
2. Step 2: Melt 1 tbsp butter in a non-stick skillet over medium-low heat until bubbling.
3. Step 3: Add 1/4 cup diced onion and 1/4 cup diced bell pepper to the skillet, cooking for 3 minutes until softened and translucent.
4. Step 4: Stir in 1 cup fresh spinach and cook for 1 minute until wilted.
5. Step 5: Pour the egg mixture over the vegetables, tilting the pan to spread evenly. Cook for 3-4 minutes until edges set but center is still slightly runny, then sprinkle 1/4 cup shredded cheddar cheese over one half.
6. Step 6: Fold the omelet in half and cook for 1 more minute until cheese melts. Slide onto a plate and serve immediately.