Veggie Omelette Recipe

Prep vegetables: dice peppers, seed and dice tomato, slice mushrooms, finely dice onion, chop spinach and mince garlic.

Heat a nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1/2 tablespoon butter. When butter foams, add onion and sauté for 1–2 minutes until translucent.

Add mushrooms and cook 2–3 minutes until they begin to brown and release moisture.

Add diced green and red peppers and cook 2 minutes until slightly softened.

Stir in minced garlic and cook 20–30 seconds until fragrant, then add diced tomato and chopped spinach. Cook 30–60 seconds until spinach wilts and tomatoes warm but keep their shape. Season vegetables lightly with 1/4 teaspoon salt and a pinch of pepper. Transfer vegetables to a bowl and set aside.

In a bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 3/4 teaspoon salt (adjust to taste), and 1/4 teaspoon black pepper. Whisk vigorously until frothy and homogenous.

Place a clean 8–10 inch nonstick skillet over medium-low to medium heat. Add remaining 1/2 tablespoon butter and let it melt, swirling to coat the pan.

Pour the beaten eggs into the skillet. Let the eggs set undisturbed for 20–30 seconds, then gently stir with a spatula, pulling cooked edges toward the center and tilting the pan to let uncooked egg run to the edges. Repeat for about 30–45 seconds until the eggs are mostly set but still slightly creamy on top.

Evenly spread the cooked vegetables over one half of the omelette. Sprinkle 1/2 cup shredded white cheddar over the vegetables.

Using a spatula, carefully fold the empty half of the omelette over the filled half. Let it cook 30–60 seconds to melt the cheese and finish cooking the eggs (do not overcook — eggs should be tender).

Slide the omelette onto a plate, seam-side down.

If serving with breakfast potatoes: reheat or pan-fry 1 cup potatoes in a small skillet over medium heat with 1 teaspoon oil until crisp and heated through, season to taste.

If serving with creamy grits: heat 3/4 cup prepared grits gently in a small saucepan until warm, stirring occasionally; add a splash of milk or butter if needed.

If serving with toast or biscuits: toast 2 slices of bread until golden or warm a signature biscuit in a 350°F (175°C) oven for 5–7 minutes.

Garnish the omelette with a sprinkle of thinly sliced chives and an optional drizzle or dash of hot sauce. Serve immediately with the chosen accompaniment on the side.