Veggie Omelet Recipe

Prep vegetables

Clean and slice the mushrooms, seed and dice the tomato, finely chop the onion and green pepper, and chop spinach if using. Measure out the shredded cheddar.

Sauté vegetables

Heat 1 tablespoon olive oil or butter in a nonstick skillet over medium heat. Add the chopped onion and green pepper and cook, stirring, for 2 minutes until softened. Add the sliced mushrooms and cook 3–4 minutes until mushrooms release moisture and begin to brown. Stir in the diced tomato and spinach; cook 1 minute just to wilt the spinach and warm the tomato. Season the vegetable mixture with a pinch of salt and 1/8 tsp black pepper. Transfer the vegetable mixture to a small bowl and wipe the pan clean with a paper towel if needed.

Beat eggs

In a bowl, crack 3 large eggs. Add 2 tablespoons milk or water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is uniform and slightly frothy.

Cook omelet

Return the cleaned nonstick skillet to medium–low heat and add 1/2 tablespoon butter (or a bit of olive oil) to coat. Pour the beaten eggs into the pan and let them sit, undisturbed, for 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until most of the egg is set but the top remains slightly moist, about 1–1.5 minutes total.

Add filling and finish

Evenly distribute the sautéed vegetable mixture over one half of the omelet. Sprinkle the 1/2 cup shredded cheddar cheese over the vegetables. Cook for another 20–30 seconds so the cheese begins to melt. Carefully fold the empty half of the omelet over the filled half using a spatula. Let the folded omelet cook 15–30 seconds more to ensure cheese is melted and fillings are warmed through. If desired, cover the pan briefly (10–15 seconds) to help melt the cheese.

While the omelet finishes, toast 2 slices of bread to your preference. Slide the omelet onto a plate, add the optional 1/2 tablespoon butter on top to finish, and season with additional salt and pepper to taste. Serve immediately with the toast on the side.