Veggie Omelet Recipe

Cooking Instructions

1. 1

   Prepare the vegetables

   In a skillet, heat olive oil or butter over medium heat. Add diced onions, bell peppers, and sliced mushrooms. Sauté for about 5 minutes until softened.

2. 2

   Add tomatoes

   Stir in diced tomatoes and cook for an additional 2 minutes. Season with salt and black pepper. Remove the mixture from the skillet and set aside.

3. 3

   Whisk the eggs

   In a bowl, whisk together the eggs until frothy. Season with a pinch of salt and pepper.

4. 4

   Cook the omelet

   In the same skillet, add a little more olive oil or butter if needed and pour in the beaten eggs. Cook over medium-low heat until the edges begin to set.

5. 5

   Add the filling

   Once the eggs are mostly set, add the sautéed veggie mixture and sprinkle shredded cheddar cheese over one half of the omelet. Carefully fold the other half over the filling.

6. 6

   Finish cooking

   Let the omelet cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.

7. 7

   Serve

   Serve the veggie omelet with toast and a side of breakfast potatoes.