This recipe makes a delicious cheese and vegetable omelette topped with ham and red vegetables. Enjoy this delicious omelette for lunch, dinner or a weekend brunch. Serve with a side salad or some toast for a healthy balanced meal.

Omelette topped with cherry tomatoes, red onions and red peppers on a white plate with a fork next to it.

This cheese vegetable omelette recipe makes the perfect breakfast for those following a low carb diet. The omelette only contains 4.4 grams of carbohydrates which are from the vegetables. It is gluten free so is good for those who cannot have wheat in their diet. Its also high in protein so should be filling and keep you full for longer.

The onions, peppers and cherry tomatoes all go well together and also go great with the flavours from the cheesy omelette. The vegetables give the omelette great flavour and texture but they also contribute to your recommended 5 a day of fruit and vegetables.

This omelette goes perfect with a salad or some sliced avocados to keep it low carb.

Ingredients for Omelette with Ham Cheese and Red Vegetables

For the full list of ingredients and measurements, scroll to the recipe card below.

Eggs - I use free range or organic eggs.
Seasoning - use salt and black pepper to taste.
Olive oil - I use extra virgin olive oil to cook the vegetables.
Vegetables - cherry tomatoes, red onion and red bell peppers.
Butter - to cook the eggs.
Cheese - I use mild or medium cheddar cheese as they melt well.
Ham slices - you can use any type of meat slices including ham, turkey or chicken slices.

How to Make Omelette with Ham Cheese and Red Vegetables

Whisk the eggs and season

Whisk the eggs together in a bowl, season them with salt and black pepper then set the bowl aside.

Cook the vegetables

Add the olive oil to a medium sized non-stick frying pan then cook the cherry tomatoes, red onion, red bell peppers on a low heat to medium for 2 minutes. Remove the vegetables from the frying pan and set aside in a small bowl.

Cook the eggs

Add the butter to the same frying pan and once melted, pour in the whisked eggs. Tilt the pan slightly in all directions to ensure the egg covers the surface. Allow the eggs to cook on a low to medium heat for around 2 minutes.

Add the toppings

Sprinkle the cheese and ham onto the omelette then the vegetables you set aside. Continue to cook for 2 minutes to allow the omelette to fully set. You can also place a lid on the pan and allow the steam to set the omelette quicker. Slide the omelette onto the plate to serve.

Recipe Tips

Ensure the frying pan is 100% non-stick or you’ll end up with scrambled eggs.
What makes this omelette extra delicious is the slight crunch in the vegetables so ensure you do not cook overcook the vegetables.

Storage

Make this recipe to serve immediately.

Nutrition

top view of omelette topped with cherry tomatoes, red onions and red peppers on a white plate with a fork next to it.

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Omelette with Ham Cheese and Red Vegetables

This omelette is topped with cheese, ham and red vegetables including cherry tomatoes, red onions and red peppers. Enjoy this delicious omelette for lunch, dinner or a weekend brunch.

Prep Time10

Cook Time6

Total Time16

Yield: 1 serving

Calories: 298kcal

Ingredients

2 large eggs
1 pinch salt
1 pinch black pepper
1 teaspoon olive oil
35g cherry tomatoes halved
20g red onions sliced
35g red bell peppers sliced
1 small knob butter
10g cheddar cheese
15g ham slices

Instructions

Use a fork to whisk the eggs together in a bowl then season the eggs with the salt and black pepper. Whisk again then set the bowl aside.
Place a medium sized non-stick frying pan on a low heat to medium and add the olive oil to the pan. Add in all the cherry tomatoes, red onion, red bell peppers then cook for 2 minutes. Remove the vegetables from the frying pan using a slotted spoon and set aside in small bowl.
To the same frying pan add the butter and allow to melt. Pour the eggs into the frying pan and tilt the pan slightly in all directions to ensure the egg covers the surface of the pan. Allow the eggs to cook on a low to medium heat for around 2 minutes then sprinkle the cheese and ham onto the omelette followed by the vegetables you set aside.
Continue to cook for 2 minutes to allow the omelette to fully set. You can also place a lid on the pan and allow the steam to set the omelette quicker. Slide the omelette onto the plate to serve.