Summer Veggie Omelette

While vacation is nice, there is something about coming home and getting back in a routine that feels comforting. I feel that I’ve missed out quite a bit on summer in California, especially with produce, as I worked on the cookbook. Now that the recipes are done, I can settle back into my normal shopping and eating habits. I woke up early to get down to the farmers’ market on Sunday, even though I’m learning there isn’t a time early enough to avoid the chaos of the Sunday market. I picked up tomatoes, peppers, corn, kale, onions, berries, peaches, grapes, avocados (the list goes on- I shouldn’t be allowed to go hungry).

I promised M brunch when I got home and this omelette was the main event, overflowing with the goodness of summer. It’s a rough estimate of the veggies and really you can use anything- kale, mushrooms, sweet corn, avocado, etc. My favorite combination for an omelette is sweet peppers, corn, cilantro, and goat cheese!

Summer Veggie Omelette

Summer Veggie Omelette | @naturallyella

Summer Veggie Omelette

  • Author: Erin Alderson
  • Yield: 2


  • Filling
  • 1 tablespoon olive oil
  • 1/2 small red onion
  • 1 yellow or orange sweet pepper
  • 1/2 small zucchini
  • 1 ripe tomato
  • 2 ounces fresh mozzarella or goat cheese
  • omelette
  • 1 tablespoon butter
  • 4 large or extra large eggs
  • 4 tablespoons whole milk
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt


  1. In an 8″ skillet, heat olive oil over medium-low heat. Dice onion, pepper, and zucchini into small pieces. Add onion to skillet, cooking for 3-4 minutes then add zucchini and pepper. Stir and cook for another 3-4 minutes, until zucchini is tender. Remove from skillet and set aside.
  2. Melt 1/2 tablespoon butter in the 8″ skillet, swirling until the bottom of the pan is covered. Whisk together 2 eggs,2 tablespoons milk, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt until eggs are slightly frothy. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1 ounce cheese, half the tomato, and half the veggies on one side. Fold over and remove from pan. Repeat with remaining eggs.