Veggie Omelet Recipe

Whisk eggs

Crack the 3 eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 30–45 seconds). Set aside.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Let butter melt and foam but do not let it brown.

While the butter is melting, prepare the vegetables: finely dice 1/4 cup onion, 1/4 cup red bell pepper, 1/4 cup zucchini, slice 1/4 cup mushrooms, and chop 1/2 cup baby spinach. Mince 1 teaspoon garlic.

In a small sauté pan (or the same skillet if you prefer), heat 1 teaspoon olive oil over medium heat. Add the diced onion and sauté 1–2 minutes until beginning to soften.

Add the red bell pepper, zucchini, and mushrooms. Cook 2–3 minutes, stirring occasionally, until vegetables are softened and any released liquid has mostly evaporated.

Stir in the minced garlic and chopped spinach. Cook just until the spinach wilts (about 30–45 seconds). Season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables from heat and set aside in a small bowl.

With the skillet on medium-low and butter melted (from Egg base step), pour the whisked eggs into the pan. Let them sit undisturbed for 10–15 seconds to begin setting at the edges.

Using a spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat for 30–45 seconds until the top is mostly set but still slightly glossy.

Evenly distribute the sautéed vegetable filling over one half of the omelet. Sprinkle 1/3 cup shredded cheddar over the vegetables.

Carefully fold the empty half of the omelet over the filled half using a spatula to create a semicircle. Press gently for 10 seconds to help the cheese melt.

Let cook another 30–60 seconds on low heat to finish through (reduce heat if browning too quickly). Slide the omelet onto a plate.

Garnish with 1 tablespoon chopped fresh chives or parsley. Add hot sauce to taste if desired.

Serve immediately. Recommended accompaniments: toasted bread, mixed greens, or fruit.