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close-up view of omelet with vegetables and turmeric

Omelet with vegetables and turmeric

The perfect omelet loaded with the goodness of vegetables, turmeric, and cheese for a yummy and healthy keto breakfast.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, brunch, dinner, LUNCH
Cuisine French
Servings 4 people


  • 6 eggs
  • 1 onion finely chopped
  • 1/2 cup cabbage shredded
  • 1/3 cup each red, yellow and green bell peppers finely chopped
  • 1 carrot grated
  • 1/2 cup cilantro finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 cup low-fat milk
  • 1/2 cup cheddar cheese shredded
  • salt and pepper


  • Heat 2 teaspoons of oil in a pan and saute the onions, cabbage and the bell peppers for 10 minutes. Remove from heat and let the mixture cool.
  • Transfer to a mixing bowl and add eggs, carrots, cilantro, turmeric powder, milk, salt and pepper. Beat all the ingredients together.
  • Spread 1 teaspoon of oil in an omelet pan. Pour 3 tablespoonfuls of the beaten mixture, spreading evenly. Sprinkle 2 tablespoons of shredded cheese evenly on top. Cook on medium-low flame for about 2 minutes, then stir the mixture a bit so that the uncooked parts roll over and get cooked.
  • When the egg is no longer runny but still gooey, fold the omelet and immediately transfer to a serving plate.
  • Repeat for the rest of the egg mixture. This recipe makes 4 omelets.


  • Don’t use more than 1 teaspoon of oil for cooking- else the edges may turn crispy.(assuming that you are using a non-stick omelet pan)
  • Always cook an omelet on low or medium-low flame to get the best texture and taste.
  • Omelet tastes best when served immediately, so cook it just before serving. The mixture can be prepared ahead and refrigerated.
Keyword easy, healthy, keto, lowcarb, turmeric