10-Minute Veggie Omelet with Hummus
Fluffy folded omelet stuffed with sautéed vegetables, served with creamy hummus on the side. No fuss, totally customizable with whatever veggies you have.
- Total time
- 10 min
- Servings
- 1
- Calories
- 245
- Protein
- 14g
Ingredients
- 2 large eggs
- 1 tbsp butter
- ¾ cup vegetables (bell pepper, onion, mushroom, spinach, or tomato), chopped
- 2 tbsp hummus
Instructions
- 1
Heat butter in an 8-inch nonstick skillet over medium-high until foaming.
- 2
Add chopped vegetables. Sauté until softened and lightly golden, 2–3 minutes.
- 3
Push vegetables to one side. Crack eggs into the pan, beat lightly with a fork, and let them spread across the bottom.
- 4
Cook without stirring until the surface just sets but the center still jiggles slightly, 1–2 minutes.
- 5
Slide omelet onto a plate, fold it in half over the vegetables, and serve with hummus on the side.
Tools you’ll need
- 8-inch nonstick skillet
- fork
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