Vegetable Omelette with Mushrooms and Cheddar

Name: Vegetable Omelette with Mushrooms and Cheddar
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 1 large omelette
Cuisine: International
Ingredients: 3 whole large eggs; 1 tbsp milk; 1 tbsp olive oil or butter; 80 g mushrooms, sliced; 1/2 whole small red bell pepper, diced; 1/4 whole small onion, thinly sliced; 1/2 whole medium tomato, seeded and diced; 40 g grated cheddar; 1 tbsp chopped parsley; 1/4 tsp salt; 1/8 tsp black pepper

Mushrooms and peppers are folded with cheddar into a soft, savory egg omelette.

By Hez ArslanUpdated October 2, 2026

Total 22 minMakes 1 large omelette

Jump to Recipe

This vegetable omelette folds tender mushrooms, pepper, tomato and onion into soft cooked eggs with cheddar and fresh herbs. Cook watery vegetables first and let excess moisture evaporate before adding the eggs. Keep the heat moderate so the base sets gently while the top remains tender; fold only when the center is nearly set. Heat half the oil in a 20-cm nonstick skillet over medium. Cook onion, pepper and mushrooms 4 to 5 minutes until tender; add tomato for 1 minute. Transfer to a plate. Beat eggs with milk, salt and pepper just until combined. Add remaining oil to skillet and reduce heat to medium-low. Pour in eggs; draw cooked edges inward while tilting pan until mostly set.

Vegetable Omelette with Mushrooms and Cheddar

How to tell when it is ready

Slide onto a plate and serve hot.

Tips

Heat half the oil in a 20-cm nonstick skillet over medium.
Beat eggs with milk, salt and pepper just until combined.
Add remaining oil to skillet and reduce heat to medium-low.
Add vegetables, cheese and parsley to one half.

Troubleshooting

If omelette browns too fast, lower the heat.
If filling is wet, cook vegetables longer before adding eggs.

Substitutions

Use oat milk instead of dairy milk.
Use chopped courgette instead of bell pepper, cooking off moisture first.

Variations

Add spinach with the mushrooms.
Use feta instead of cheddar.

Serving suggestions

Serve with buttered toast.
Add a green salad on the side.
Top with extra herbs.
Serve with sliced avocado.

Make ahead

Measure ingredients and prepare the components in advance where practical. Best served immediately; refrigerate leftovers within 2 hours and use within 2 days.

Storage

Best served immediately; refrigerate leftovers within 2 hours and use within 2 days.

Food safety

Cook eggs until set; refrigerate leftovers promptly and reheat until hot.

Frequently asked questions

Can I use plant milk in a vegetable omelette?

Yes. Use an unsweetened plant milk in the same small amount; flavored or sweetened milk can affect the taste.

How should I store vegetable omelette with mushrooms and cheddar?

Best served immediately; refrigerate leftovers within 2 hours and use within 2 days.

Serve with buttered toast. Best served immediately; refrigerate leftovers within 2 hours and use within 2 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetable Omelette with Mushrooms and Cheddar