Quick Vegetable Omelet Recipe – Budget-Friendly High-Protein Breakfast
KEY INFO
Total Cost: £1.20-£2.00 per omelet
Cost Breakdown per Portion:
- Eggs (3 large): £0.60
- Mixed vegetables: £0.40
- Cheese: £0.30
- Butter/oil: £0.10
Prep Time: 5 minutes
Cook Time: 5-8 minutes
Total Time: 10-15 minutes
Servings: 1
Difficulty: Easy
Dietary Tags: Vegetarian, Gluten-free, High-protein
Price Level: Very inexpensive
EQUIPMENT NEEDED
- 8-inch nonstick frying pan
- Whisk or fork
- Flexible spatula
- Sharp knife
- Cutting board
Budget Alternatives:
- Use any small pan with extra oil if no nonstick available
- Fork works perfectly instead of whisk
- Pre-chopped frozen vegetables save time and money
INGREDIENTS
- 3 large eggs
- 60g (1/4 cup) mushrooms, chopped (sub: courgette or whatever’s on offer)
- 60g (1/4 cup) bell pepper, chopped (use seasonal vegetables)
- 30g (2 tbsp) onion, chopped (optional)
- 30g (large handful) fresh spinach (frozen works too – just squeeze dry)
- 30g (1/4 cup) grated cheese (cheddar, feta, or skip entirely)
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
- Fresh herbs if you have them (parsley, chives)
METHOD
- Heat your pan over medium heat with half the oil.
- Cook the onions first for 2 minutes until softening.
- Add mushrooms and peppers, cooking for 3-4 minutes until tender.
- Toss in spinach and let it wilt down completely.
- Remove all vegetables from pan and set aside.
- Add remaining oil to the same pan and reduce heat to medium-low.
- Whisk eggs with a splash of water, salt, and pepper in a bowl.
- Pour egg mixture into the warm pan, letting it spread evenly.
- Let sit for 1-2 minutes until the bottom starts setting.
- Gently lift edges with spatula, tilting pan so uncooked egg flows underneath.
- When eggs are almost set (still slightly wet on top), add vegetables and cheese to one half.
- Fold omelet in half using your spatula.
- Slide onto plate immediately and serve hot.
CRUCIAL TIPS
Money-Saving:
- Buy eggs in bulk when on offer
- Use whatever vegetables are seasonal or reduced
- Skip expensive cheese or use strong-flavoured ones sparingly
- Frozen spinach costs a fraction of fresh
Success Secrets:
- Medium-low heat prevents rubbery eggs
- Don’t overfill – less is more with omelets
- Pre-cook watery vegetables or your omelet gets soggy
- Timing matters – eggs continue cooking even off heat
Storage & Scaling:
- Best eaten fresh but keeps 2 days in fridge
- Multiply ingredients for more servings
- Cook individual omelets rather than one massive one
- Reheat gently in pan, not microwave
Common Mistakes:
- High heat makes tough, brown eggs
- Adding raw vegetables creates watery mess
- Overstuffing makes folding impossible
- Cooking eggs completely dry before adding filling
Variations:
- Mediterranean: Add tomatoes, olives, feta
- Vegan: Use chickpea flour batter instead of eggs
- Seasonal: Spring asparagus, summer courgette, autumn mushrooms
- Protein boost: Add leftover cooked chicken or ham
I’ve been making this vegetable omelet for years, and it never fails to impress how such simple ingredients create something so satisfying.
The key breakthrough came when I stopped rushing the process – gentle heat transforms ordinary eggs into something silky and restaurant-worthy.
As founder of EatHealthier.co.uk, I constantly test budget recipes, and this omelet consistently delivers maximum nutrition for minimum cost.
You’re getting complete protein from eggs, vitamins from vegetables, and healthy fats all for under £2.
The beauty lies in its flexibility – I’ve made versions with whatever vegetables were lurking in my fridge, from slightly sad peppers to leftover roasted vegetables.
Sometimes the best omelets come from creative necessity rather than following recipes exactly.
Price Level: Very Inexpensive – Under £2 for a protein-packed meal that keeps you satisfied for hours makes this an absolute winner for budget-conscious cooking.
