Garden Omelette Recipe
Make Garden Omelette Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & herbs
Egg mixture
Cheese & finishing
Method
Vegetables & herbs
- 1
Prepare vegetables
Finely dice the onion, red bell pepper, and zucchini into roughly 1/4-inch pieces. Halve the cherry tomatoes. Roughly chop the spinach if leaves are large. Chop the basil and snip the chives finely; set herbs aside separately.
- 2
Sauté vegetables
Heat 1 tablespoon olive oil in a nonstick 8-10 inch skillet over medium heat until shimmering. Add the diced onion and sauté 2–3 minutes until translucent. Add the red bell pepper and zucchini and cook 3–4 minutes more until softened and edges begin to brown. Add the cherry tomatoes and spinach and cook 1–2 minutes until spinach wilts. Season the vegetables lightly with 1/8 tsp salt and a pinch of pepper. Reduce heat to low and spread vegetables evenly in the pan.
Egg mixture
- 3
Whisk eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy, about 20–30 seconds.
- 4
Cook omelette
Pour the beaten eggs over the sautéed vegetables in the skillet, tilting the pan to distribute eggs evenly. Increase heat to medium-low. Let the eggs set at the edges for about 45–60 seconds. Using a silicone spatula, gently lift the edges and tilt the pan so uncooked egg flows underneath. Continue until the top is mostly set but still slightly moist, about 2–3 minutes total.
Cheese & finishing
- 5
- 6
Fold and finish
Carefully fold the omelette in half over the cheese using a spatula. Cook an additional 30–60 seconds to warm the cheese and finish cooking through, keeping the interior slightly creamy. If preferred, cover the pan with a lid for 30 seconds to melt cheese thoroughly.
- 7
Serve
Slide the omelette onto a plate. Taste and season with a pinch of salt and fresh black pepper if needed. Garnish with a few extra basil leaves or chives. Serve immediately.