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Cheesy Western Omelet

Cheesy Western Omelet

Servings: 1
Servings 1


  • 3 teaspoons light olive oil or avocado oil, divided
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped button mushroom
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped green bell pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup (28 g) GO VEGGIE Lactose Free Cheddar Shreds
  • Salt and pepper


  • Heat 2 teaspoons oil in a 6-inch nonstick skillet over medium heat. Add the onion, mushroom, bell peppers, and a pinch of salt and pepper.
  • Cook until the vegetables are softened and starting to brown in places, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a small bowl and set aside for now.
  • Add the remaining 1 teaspoon oil to the skillet and turn the heat up to medium-high. Once the skillet is hot, add the beaten egg and rotate the skillet so the eggs coat the pan.
  • Once the eggs start to set on the bottom, use a rubber spatula to gently lift up the cooked portion and rotate the pan so the uncooked eggs run under.
  • When the eggs are mostly cooked through, sprinkle the cooked vegetables and cheddar shreds on top and cook 30 seconds longer.
  • Turn off the heat, cover the skillet, and let it sit for a minute or two so the cheese can fully melt.
  • Serve immediately.
    Recipe by: An Edible Mosaic