Brunch Omelet Recipe

Chop and measure

Finely chop the yellow onion, red bell pepper, and mushrooms so they total the specified volumes (about 1/4 to 1/2 cup each as listed). Roughly chop the baby spinach if leaves are large. Seed and dice tomatoes if not pre-diced. Grate the cheddar and chop the chives. Crack eggs into a bowl and add the milk, salt, and black pepper.

Beat eggs

Using a fork or whisk, beat the eggs vigorously until yolks and whites are fully combined and slightly frothy (about 30 seconds). This creates a tender omelet. Stir in the milk to loosen the mixture, and check seasoning — adjust salt and pepper if desired.

Heat an 8-10 inch nonstick skillet over medium heat. Add the butter and let it melt, swirling to coat the pan. Add the chopped onion and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the red bell pepper and mushrooms to the skillet. Cook, stirring occasionally, until the pepper softens and mushrooms release moisture and begin to brown, about 3–4 minutes.

Add the baby spinach and diced tomatoes. Cook just until the spinach wilts, about 30–60 seconds. Season the mixture lightly with a pinch of salt and a grind of black pepper. Transfer the cooked filling to a small bowl and wipe the skillet clean with a paper towel.

Return the skillet to medium-low heat and add a thin pat of butter or a light spray of oil to coat the surface. Pour the beaten egg mixture into the pan, tilting the skillet to distribute eggs evenly. Let the eggs set undisturbed for 10–20 seconds, then use a silicone spatula to gently pull the cooked edges toward the center, allowing uncooked egg to flow to the edges.

Continue this gentle tilting and folding motion for about 1–2 minutes until the eggs are mostly set but still slightly moist on top. Sprinkle the shredded cheddar evenly over one half of the omelet, then spoon the warm vegetable filling over the cheese.

Using the spatula, carefully fold the empty half of the omelet over the filled half to create a half-moon. Let it cook for another 30–60 seconds to melt the cheese through and finish cooking the interior without over-browning the exterior.

Slide the omelet onto a plate seam-side down. Let it rest for 30 seconds, then sprinkle with chopped chives and any optional microgreens. Add hot sauce to taste if using.