Veggie Omelette Recipe

Inspired by Dime Store

Time20m

Serves2

locally grown mushrooms, onion, bell pepper, tomato, white cheddar

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Ingredients

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1
Prepare the Vegetables
Chop the mushrooms, onion, bell pepper, and tomato into small pieces.
2
Sauté the Vegetables
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and bell peppers, cooking for about 3 minutes until they soften. Then add the mushrooms and cook for another 3 minutes. Finally, add the tomatoes and cook for an additional minute. Season with salt and pepper.
3
Whisk the Eggs
In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
4
Cook the Omelette
In the same skillet, add the remaining tablespoon of olive oil. Pour in the whisked eggs, swirling to spread them evenly. Allow to cook for about 2 minutes until the edges begin to set.
5
Add the Filling
Spread the sautéed vegetables evenly over one half of the omelette. Sprinkle the white cheddar cheese on top of the vegetables.
6
Fold and Serve
Carefully fold the other half of the omelette over the filling. Cook for another minute until the cheese melts. Slide the omelette onto a plate and serve warm.