Almost Western Omelet Recipe

Time25m

Serves2

cage-free eggs, cremini mushrooms, peppers, onion, cheddar cheese, avocado, tomatillo salsa

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Ingredients

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1
Prepare the Vegetables
In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion and bell pepper until they are soft, about 3-4 minutes. Add the sliced cremini mushrooms and continue to cook for an additional 3-4 minutes until the mushrooms are tender and the mixture is fragrant. Remove from heat and set aside.

2
Whisk the Eggs
In a mixing bowl, crack the cage-free eggs and add salt and black pepper. Whisk until the mixture is well combined and slightly frothy.
3
Cook the Omelet
In the same skillet used for the vegetables, heat a small amount of olive oil over medium heat. Pour in the egg mixture and let it cook undisturbed for about 2-3 minutes or until the edges begin to set.
4
Add Filling
Once the omelet edges are set but the center is still slightly runny, add the sautéed vegetable mixture evenly over one half of the omelet. Sprinkle the shredded cheddar cheese over the vegetables.
5
Fold and Finish
Carefully fold the other half of the omelet over the filling using a spatula. Allow it to cook for another 1-2 minutes until the cheese has melted and the eggs are fully cooked.

6
Plate the Omelet
Slide the omelet onto a plate. Top with diced avocado and a generous spoonful of tomatillo salsa before serving.