Veg Omelet Recipe

Cooking Instructions

1. 1

   Prepare Vegetables

   Chop the red and yellow bell peppers, zucchini, squash, Maitake mushrooms, and onion into small pieces.

2. 2

   Sauté Vegetables

   In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the remaining vegetables and sauté for another 5-7 minutes until tender.

3. 3

   Whisk Eggs

   In a bowl, whisk together the eggs until well combined. Season with salt and pepper to taste.

4. 4

   Cook Omelet

   Pour the whisked eggs over the sautéed vegetables in the skillet. Allow to cook for 2-3 minutes until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.

5. 5

   Add Cheese

   Sprinkle the Muenster cheese on one half of the omelet. Once the eggs are mostly set, carefully fold the omelet in half over the cheese. Cook for another minute until the cheese is melted.

6. 6

   Serve

   Slide the omelet onto a plate and serve with toasted house bread and bistro potatoes on the side.