Garden Omelette Recipe

Prepare vegetables

Wash and dry all produce. Core and remove seeds from bell peppers, then dice into roughly 1/4-inch pieces to yield about 1/2 cup each. Peel and finely dice the onion to measure about 1/2 cup. Dice the tomato into 1/2-inch pieces and squeeze out excess seeds/juice if very wet. Trim the ends of the zucchini and cut into 1/4-inch half-moons to yield about 1/2 cup. Roughly chop the spinach and parsley (if using).

Sauté vegetables

Heat a nonstick skillet over medium heat. Add olive oil or butter (1 tablespoon). When hot and shimmering (or melted and foamy), add the diced onion and a pinch of salt. Cook, stirring occasionally, for 2–3 minutes until the onion begins to soften and become translucent. Add the diced bell peppers and zucchini; cook 4–5 minutes, stirring occasionally, until peppers soften and zucchini is tender and any released moisture mostly evaporates. Add the tomato and spinach and cook 1–2 minutes more until spinach wilts and tomato warms through. Taste and season with a light pinch of salt and 1/8–1/4 tsp black pepper as needed. Transfer the vegetables to a plate and spread into an even layer to cool slightly.

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy. If you prefer a fluffier omelette, whisk for an extra 30 seconds.

Heat pan for eggs

Wipe out the skillet if necessary and return it to medium-low heat. Add a little oil or butter (about 1/2 tablespoon) and let it coat the pan. The pan should be hot enough that a drop of water sizzles gently, but not smoking.

Cook eggs

Pour the whisked eggs into the heated skillet and let sit undisturbed for 10–15 seconds until the edges just begin to set. Using a rubber spatula, draw the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion every 10–15 seconds until the eggs are mostly set but still slightly silky on top (about 1–2 minutes total).

Add vegetables and cheese

Evenly distribute the sautéed vegetable mixture over one half of the omelette. Sprinkle the shredded cheese (1/2 cup) on top of the vegetables so it begins to melt from the residual heat. If desired, sprinkle chopped parsley now.

Fold and finish cooking

Using the spatula, carefully fold the empty half of the omelette over the filled half. Let the folded omelette cook for another 30–60 seconds to ensure cheese melts and inside reaches your preferred doneness. For a more well-done omelette, cover the skillet for 30–45 seconds on low heat.

Serve

Slide the omelette onto a warm plate. Garnish with chopped chives and an extra pinch of black pepper if desired. Serve immediately.