Veggie Omelet Recipe

Dice onion, core and seed the green pepper then chop into small pieces (about 1/4-inch). Slice mushrooms thinly. Dice tomato into small pieces. Rinse and roughly chop baby spinach if leaves are large.

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until shimmering (about 1–2 minutes).

Add the diced onion and sauté for 2 minutes, stirring, until starting to soften.

Add the chopped green pepper and sliced mushrooms. Cook, stirring occasionally, 3–4 minutes until peppers soften and mushrooms release moisture and begin to brown.

Stir in the diced tomato and baby spinach; cook 1–2 minutes until spinach wilts and excess moisture reduces. Season the vegetable mix with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer vegetables to a plate and set aside.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk vigorously until the mixture is homogenous and slightly frothy (about 20–30 seconds).

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and allow it to melt and foam but not brown.

Pour the beaten eggs into the skillet and gently tilt the pan so the eggs spread evenly. Let the eggs set undisturbed for 30–45 seconds until edges begin to firm.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the top is mostly set but still slightly moist (about 1–1.5 minutes).

Evenly distribute the reserved cooked vegetable mixture across one half of the omelet.

Sprinkle 1/2 cup shredded cheddar cheese over the vegetables.

Carefully fold the empty half of the omelet over the filled half using the spatula. Cook another 30–60 seconds to melt the cheese and finish cooking the center to your desired doneness.

Slide the omelet onto a plate and garnish with chopped fresh parsley if using. Taste and adjust seasoning with a pinch of salt and pepper if needed.