Vegetable Omelette Recipe

Prepare vegetables

Wash and dry all produce. Core and finely dice the red and green bell peppers to yield about 1/2 cup each. Finely chop the yellow onion to yield 1/4 cup. Slice mushrooms and halve cherry tomatoes. Rinse and roughly chop or leave whole the baby spinach depending on leaf size.

Crack the eggs into a medium bowl, add 2 tablespoons milk, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt (reserve remaining salt), then whisk until homogenous and slightly frothy.

Grate or measure out 1/2 cup shredded cheddar and chop 1 tablespoon fresh chives; set aside for finishing.

Place a nonstick or well-seasoned 8–10 inch skillet over medium heat and add 1 tablespoon olive oil or butter. Allow it to heat until shimmering (about 30 seconds).

Add the diced onion and peppers to the skillet. Sauté, stirring occasionally, for 3–4 minutes until they begin to soften and the onion turns translucent.

Add the sliced mushrooms and a pinch of salt (from the reserved amount). Continue to cook for 2–3 minutes until mushrooms release moisture and it evaporates.

Add the cherry tomatoes and spinach and cook for another 30–45 seconds until spinach wilts and tomatoes warm through. Transfer the cooked vegetables to a small bowl and spread them slightly to an even layer in the bowl (this prevents them from overcooking when the eggs are in the pan).

Reduce heat to low–medium and wipe the skillet lightly if it has accumulated brown bits; add a small pat of butter or a quick spray of oil if needed to coat the pan.

Pour the whisked egg mixture into the warm skillet and tilt the pan to spread evenly. Let the eggs set undisturbed for about 20–30 seconds.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows underneath. Repeat this motion for about 1–1.5 minutes until the eggs are mostly set but still slightly moist on top.

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

Carefully fold the empty side of the omelette over the filled half using the spatula. Let cook for 30–60 seconds more to melt the cheese and finish setting the eggs (avoid overcooking).

Slide the omelette onto a plate seam-side down. Taste and adjust seasoning with the remaining 1/4 teaspoon salt if needed and a pinch of black pepper.

Sprinkle chopped fresh chives over the omelette. Optionally garnish with extra cherry tomato halves or a small side salad.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid rubbery eggs.