Veggie Omelette* Recipe
boursin cheese, mushrooms, spinach, toast, home fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelette
Home Fries
Toast
Method
Omelette
- 1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté for about 3-4 minutes until they are soft. Add the chopped spinach and cook for an additional 1-2 minutes until wilted. Season with salt and black pepper. Remove from heat and set aside.
- 2
Whisk the Eggs
In a mixing bowl, crack the 4 eggs and whisk them until well combined. Season with a pinch of salt and black pepper.
- 3
Cook the Omelette
In the same skillet, add another tablespoon of olive oil and heat over medium-low heat. Pour in the whisked eggs and allow them to cook for about 1-2 minutes until the edges start to set.
- 4
- 5
Fold and Finish Cooking
Carefully fold the other half of the omelette over the filling. Cook for another 2-3 minutes until the eggs are fully set and the cheese is slightly melted.
- 6
Serve
Slide the omelette onto a plate and keep warm while preparing home fries and toast.
Home Fries
- 7
Cook the Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally until they begin to brown.
- 8
- 9
Serve
Once cooked, remove from heat and keep warm until ready to serve with the omelette.
Toast
- 10
Toast the Bread
While the omelette and home fries are cooking, toast the bread slices in a toaster or on a skillet until golden brown.
- 11
Butter the Toast
Spread 1 tablespoon of butter on the warm toast slices before serving.