Veggie Omelette Recipe

Prepare vegetables

Wash and dry the vegetables. Dice the red bell pepper into small 1/4-inch pieces. Finely dice the yellow onion. Slice the mushrooms thinly. Halve the cherry tomatoes. Roughly chop the spinach if leaves are large. Shred the cheddar if not pre-shredded. Chop chives or parsley for garnish.

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy, about 20–30 seconds.

Place a 10–12 inch nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. Once the butter has melted and is foaming but not browned (about 30–60 seconds), add the diced onion and sauté for 1–2 minutes until translucent.

Add the diced red bell pepper and sliced mushrooms to the pan. Cook, stirring occasionally, until the vegetables are softened and mushrooms have released their moisture, about 3–4 minutes.

Add the baby spinach and halved cherry tomatoes. Cook just until the spinach wilts, about 30–60 seconds. Transfer the cooked vegetables to a small bowl and set aside. Keep the skillet over low–medium heat.

Wipe the skillet with a paper towel if there are excessive browned bits, then return to medium-low heat. Add the remaining 1/2 tablespoon butter (if desired) or a light spray of oil and let it melt and coat the pan.

Pour the beaten egg mixture into the skillet and tilt to spread it evenly. Let the eggs cook undisturbed for about 30–45 seconds until the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue for about 45–60 seconds until the top is mostly set but still slightly glossy.

Evenly distribute the cooked vegetable mixture over one half of the omelette. Sprinkle the shredded cheddar cheese over the vegetables.

Carefully fold the empty half of the omelette over the filling using the spatula. Press lightly to seal, and cook 30–45 seconds more to allow cheese to melt and eggs to finish cooking. If you prefer the omelette more set, cover the pan with a lid for 30 seconds.

Slide the omelette onto a plate. Garnish with chopped chives or parsley and add hot sauce if desired (about 1 teaspoon). Taste and adjust seasoning with a small pinch of salt or pepper if needed.

Serve immediately with toast or a side salad.