Garden Omelet Recipe

Name: Aroma Breakfast and Lunchs Garden Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups fresh spinach; 1 cup cherry tomatoes (halved) or diced tomatoes; 0.25 cup yellow or white onion (finely diced); 0.25 cup green bell pepper (diced); 0.5 cup button or cremini mushrooms (sliced); 3 large eggs; 2 tbsp milk or cream; 0.5 cup cheddar-jack cheese (shredded); 1 tbs olive oil or butter (for sautéing); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp garlic (minced); 1 tsp fresh herbs (optional: parsley or chives, chopped)

Inspired by Aroma Breakfast and Lunch

Time20m

Serves1

Spinach, tomatoes, onions, green peppers, mushrooms and cheddar jack cheese

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Ingredients

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Vegetables

2 cups Fresh spinach

1 cup cherry tomatoes (halved) or diced tomatoes

1/4 cup yellow or white onion (finely diced)

1/4 cup green bell pepper (diced)

1/2 cup button or cremini mushrooms (sliced)

Eggs & Dairy

3 Large eggs

2 tbsp milk or cream

1/2 cup cheddar-jack cheese (shredded)

Seasoning & Fat

1 tbs olive oil or butter (for sautéing)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Garlic (minced)

1 tsp fresh herbs (optional: parsley or chives, chopped)

Method

Prepare Vegetables

Wash and chop

Rinse spinach and tomatoes. Drain and roughly chop spinach if leaves are large. Halve or dice tomatoes, finely dice onion, dice green pepper, and slice mushrooms. Mince garlic if not already minced.

If you prefer less moisture in the omelet, spread the chopped tomatoes on paper towel and lightly pat to remove excess juice.

Sauté Vegetables

Cook aromatics

Heat a nonstick skillet over medium heat. Add olive oil or butter (1 tbs). Once hot, add diced onion and green pepper. Sauté 2–3 minutes until onion becomes translucent.

Add sliced mushrooms and minced garlic; cook 2–3 more minutes until mushrooms release their moisture and begin to brown.

Stir in spinach and tomatoes. Cook 1–2 minutes until spinach wilts and most excess moisture has evaporated. Season the vegetable mixture with 1/4 tsp salt and 1/8 tsp pepper. Transfer the cooked vegetables to a small bowl and spread evenly; wipe skillet clean with a paper towel if needed.

Prepare Egg Mixture

In a bowl, crack 3 large eggs. Add 2 tablespoons milk or cream, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Cook Omelet

Set pan and pour eggs

Reduce heat to medium-low. Add a small pat of butter or a light swipe of oil to the same skillet and swirl to coat. Pour the egg mixture into the skillet and let sit undisturbed for 10–15 seconds until edges begin to set.

Using a spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the eggs are mostly set but still slightly creamy on top (about 1–2 minutes).

Add filling and finish

Evenly distribute the sautéed vegetable mixture over one half of the omelet. Sprinkle shredded cheddar-jack cheese (1/2 cup) over the vegetables. Let cook another 30–60 seconds so cheese begins to melt. Carefully fold the empty half of the omelet over the filled half and cook 20–30 seconds more to set. If you prefer fully set eggs, cover the skillet with a lid for 30–45 seconds.

Slide the omelet onto a plate, garnish with chopped fresh herbs if using, and serve immediately.