Omelette with Sautéed Vegetables

I was going to incorporate this post into my Switzerland recap, but it got too long and…..I need to get back to the food part of this blog (but, just for the record, we did visit the Nestle factory and a cheese factory – that makes me a good food blogger, right?!)

In any event, I made this dish last week, as eggs were the first thing CH requested when we finally got our new stove (which for the record, seems to be working fine, sans fires, so far!). As I may have mentioned in another post, CH and I love eggs and back in Canada we usually eat them every morning in the form of an “egg mcmuffin“.  As CH wanted eggs for dinner and I didn’t have/couldn’t find egg mcmuffins (until yesterday afternoon – another success in itself), I decided to make an omelette and stuff it full of our vegetable bounty from the farmer’s market.  My Grandpa C is an expert omelette maker, so I always feel intimidated making omelets for CH because I know he compares them to my Grandpa’s, but I usually fare pretty well.

I went a ‘little’ French with this recipe, or at least in my books it was a little French because I added Le Vache Qui Rit cheese (hey, Laura Calder uses this cheese in her new cookbook, so it has to be legitimately French, right?). CH loved this dinner, and although it was different from my Grandpa’s, he was satisfied and content (only to eat Nutella on a baguette for dessert an hour later – which btw is his new addiction – I could swear that Nutella isn’t available in Canada at the rate he is eating it here, but as he says “when in Rome…”).

This would make a delicious brunch item, and I liked that the vegetables are cooked first, which made the assembly/final cooking stage a lot easier on me!  Of course, as we did, this makes a quick and healthy weeknight dinner.


JBean’s Sauteed Vegetable Omelette

Yield:  2 large omelettes
Prep Time:  15-20 minutes
Cooking Time:  10 minutes


  • 6 eggs (3 per omelette)
  • ¼ cup milk
  • 4 wedges of “Le Vache Qui Rit” cheese (also known as The Laughing Cow Cheese)*
  • ¼ cup grated cheddar cheese
  • ¼ red pepper, julienned
  • ¼ yellow pepper, julienned
  • ¼ green pepper, julienned
  • ¼ red onion, thinly sliced
  • 1 leek, thinly sliced (only the bottom 4 inches of the stalk)
  • 2 cups fresh spinach, 1 cup per omelette
  • 1 tomato, diced
  • 1 tbsp olive oil
  • 1 garlic clove, grated or finely minced
  • S&P
  • 2 tsp butter

*If not available, substitute with cream cheese


Heat a large skillet over medium-high heat.  Add the olive oil and allow to warm for a minute or so.

Add the onions and peppers to the pan and cook over medium heat for approximately 10 minutes.  You want the peppers softened, but still slightly crisp.

Add the garlic and tomato to the pan and cook for an additional minute.

Remove from heat and set-aside.

In a medium sized bowl, crack 3 eggs.  Add half of the milk (1/8 of cup), 2 wedges of Vache Qui Rit cheese and half of the cheddar cheese (1/8 cup).  Whisk to combine.  Season with S&P.  At this point, the mixture will be clumpy because of the cheese, but don’t worry, it melts as it cooks and forms a smooth and fluffy omelet.

Finally, preheat a large non-stick frying pan over medium-low heat.  Place 1 tsp of butter in the pan and swish it around the pan until melted and evenly coated.

Add the egg mixture to the pan and tilt the pan to ensure even distribution of the mixture.  Cook over medium-low heat for 5 minutes, until  the mixture has set and you can easily flip it.

Flip the omelette onto the other side.  I usually use a plate to help me with this.  Simply place the plate over the entire frying pan, and flip the pan (be careful not to burn yourself!), and then, slide the omelette off the plate, back into the frying pan, and away you go.

Cook the omelette on the other side for an additional two minutes.

Spread half of the vegetable mixture onto one side of the omelette in the pan.  Top with 1 cup of fresh spinach (at this point, feel free to add a little more cheddar cheese or goat cheese even!).

Using a spatula, very carefully fold-over the other side of the egg to cover the vegetable mixture.

Press down gently on the top of the omelette, flip it over one more time, and warm for an additional 1-2 minutes.

Remove from pan and serve to whomever is luckiest to get the first one (it is always CH, even at my Grandpa’s house…something seems wrong here)!

Repeat the steps again to make the second omelette.


An Original JBean French Cuisine Recipe


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Filed under Breakfast, French, Healthy, Mains

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