Veggie Cheese Omelette

READY IN: 35mins
Recipe by Myra9035

I decided to make an omelet for dinner the other day and this came out really well, so I decided to post it.

Top Review by mama smurf

Made this for our breakfast this morning and it was quite tasty (DH had some bacon along with his). I did add some onion (which wasn't listed in the ingredients but in the directions) and otherwise I followed the instructions down to covering with a lid. I just let it finish setting up then folded the omelette in half sliding onto the plate. I have never added soy to an omelette but it was good. Thank you for posting. Made for Spring PAC 2014.

Ingredients Nutrition


  1. Chop the vegetables as directed.
  2. Melt the butter in a large frying pan over medium-high heat. Add the onion, carrot and pepper. Saute 1-2 minutes. Add the garlic, and saute another 1-2 minutes. Add the tarragon and paprika. Lower the heat and let the vegetables cook slowly and soften. Add more butter if necessary.
  3. Meanwhile, mix the eggs, water, soy sauce and salt and pepper in a bowl.
  4. Add the mushrooms into the vegetables in the frying pan. Cook another 5-10 minutes on low heat. Cover pan to retain moisture.
  5. Spread vegetables in pan with spatula so they are pressed down and as flat as possible. Pour the egg mixture over them. Sprinkle the cheese over the top.
  6. Turn the heat up slightly. Using a metal spatula, gently lift the edges of the omlete that is forming. Tilt the pan to let the unset egg flow down against the edges.
  7. Cover the pan and let the egg set further. This should take another 5 minutes or so.
  8. Lift around the edges with the spatula to loosen the omelet. Slide omlet on to a serving plate. Serve with crusty bread, and a nice white wine (if you partake).

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