"sister Charlie" Veggie Omelet Recipe
Roasted red peppers, onions, fresh baby spinach, tomatoes, fresh mozzarella cheese, and roasted potatoes.
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Ingredients
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Veggies and Potatoes
Cheese and Eggs
Method
Preparation
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Dice the potatoes into small cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown and crispy.
- 2
Prepare the Veggies
While the potatoes are roasting, chop the onion and tomatoes. Slice the roasted red peppers if they are not already sliced. In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the onion for 3-4 minutes until translucent, then add the tomatoes and roasted red peppers, cooking for an additional 2-3 minutes. Add the fresh spinach and cook until wilted. Remove from heat and set aside.
Cooking the Omelet
- 3
Prepare the Egg Mixture
In a mixing bowl, crack the eggs and whisk them together with salt and black pepper until well combined.
- 4
Cook the Omelet
In a non-stick skillet, heat 1 tablespoon of olive oil over medium-low heat. Pour in the egg mixture, tilting the pan to ensure even distribution. Cook for about 2-3 minutes or until the edges start to set.
- 5
Add Filling
Once the omelet is mostly set, add the sautéed veggies and fresh mozzarella cheese on one half of the omelet. Carefully fold the other half over the filling and cook for another 2 minutes or until the cheese has melted and the eggs are fully cooked.
Serving
- 6
Plate and Serve
Serve the omelet hot along with the roasted potatoes on the side. Enjoy your Sister Charlie Veggie Omelet!