Vegetarian Omelet Recipe

Dice and measure

Peel and finely dice enough yellow onion to make 1/4 cup. Core and seed the red bell pepper and dice to make 1/4 cup. Halve cherry tomatoes to make 1/4 cup. Rinse and pat baby spinach dry; if leaves are large, roughly chop to yield 1/2 cup. Finely chop chives.

Heat a 8-10 inch nonstick skillet over medium heat. Add 1/2 tablespoon of the butter or oil. Once shimmering, add the diced onion and bell pepper. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the cherry tomatoes and spinach to the skillet and cook 1–2 minutes more, just until spinach wilts and tomatoes are warmed. Season lightly with a pinch of salt and a dash of pepper. Transfer the cooked vegetables to a small bowl and set aside.

Crack 3 large eggs into a bowl. Add 2 tablespoons milk or water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy (about 30 seconds). Stir in the chopped chives.

Wipe the skillet clean if needed and return it to medium-low heat. Add the remaining 1/2 tablespoon butter or oil and tilt to coat the pan evenly. Pour in the egg mixture and allow it to set undisturbed for 20–30 seconds until edges begin to firm.

Using a heat-proof spatula, gently push the set edges toward the center while tilting the pan so the uncooked egg flows to the edges. Continue this process until the egg is mostly set but still slightly glossy on top, about 1–2 minutes more.

Evenly sprinkle the sautéed vegetables across one half of the omelet, then top with 1/2 cup shredded cheese. Let cook 30–60 seconds to allow the cheese to start melting.

Carefully fold the empty half of the omelet over the filled half using the spatula. Cook an additional 20–30 seconds to finish setting the center (reduce time for a creamier interior). Slide the omelet onto a plate, seam side down.

Garnish with a few extra chopped chives and an optional crack of black pepper. Serve immediately.