Jul 13 2026
Restaurants›Boone's›Veggie Omelette Recipe

Veggie Omelette Recipe

Inspired by Boone's
Time30m
Serves2

baby spinach, red onion, green pepper, portabella mushrooms, hash browns and toast

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Ingredients

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Omelette Ingredients

Hash Browns Ingredients

Toast Ingredients

Method

Omelette Directions

  1. 1

    Prepare the Vegetables

    Chop the red onion, green pepper, and portabella mushrooms into small pieces. Rinse the baby spinach and set aside.

  2. 2

    Cook the Vegetables

    In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion, green pepper, and portabella mushrooms. Sauté for about 5 minutes or until the vegetables are tender.

  3. 3

    Whisk the Eggs

    In a bowl, crack 4 large eggs and whisk them together with 1 teaspoon of salt and 0.5 teaspoon of black pepper until well combined.

  4. 4

    Combine and Cook the Omelette

    Pour the egg mixture over the sautéed vegetables in the skillet. Add the baby spinach on top. Cook for about 3-4 minutes, or until the edges start to set. Carefully fold the omelette in half and cook for an additional 1-2 minutes until fully cooked.

Hash Browns Directions

  1. 5

    Prepare the Hash Browns

    In another skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of frozen hash browns, spreading them out evenly in the skillet.

  2. 6

    Cook the Hash Browns

    Cook the hash browns for 5-7 minutes without stirring to allow them to crisp. Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Flip and cook for an additional 5-7 minutes until golden brown.

Toast Directions

  1. 7

    Toast the Bread

    While the omelette and hash browns are cooking, toast 2 slices of bread in a toaster until golden brown. Spread butter on each slice while still warm.

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