Vegetarian Omelette Recipe

Chop vegetables

Dice the tomato into 1/4-inch pieces. Slice mushrooms thinly. Finely chop the onion. Cut broccoli into small florets (about 1/2-inch pieces). Roughly chop spinach if leaves are large. Peel, pit, and dice half the avocado into 1/4-inch pieces; reserve and keep chilled until serving.

Whisk eggs

In a medium bowl, crack the 3 large eggs. Add 2 tbsp milk, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp salt. Whisk until uniform and slightly frothy.

Heat a 10-inch nonstick skillet over medium heat. Add 1 tsp olive oil and 1 tbsp butter. When butter melts and begins to foam, add chopped onion and cook 1–2 minutes until translucent.

Add sliced mushrooms and broccoli florets to the pan. Sauté 3–4 minutes, stirring occasionally, until mushrooms release their moisture and broccoli is bright green and just tender.

Add diced tomato and spinach to the skillet. Cook 30–60 seconds until spinach wilts and tomato warms through. Season the vegetable mixture with an additional pinch (about 1/8 tsp) of salt and a light grind of black pepper.

Transfer the cooked vegetables to a plate and wipe the skillet clean with a paper towel, leaving any fond behind for flavor.

Return the skillet to medium-low heat and add the remaining 1/2 tbsp butter. Pour the whisked eggs into the pan, tilting the pan to distribute evenly. Let eggs set undisturbed for 30–45 seconds until edges begin to lift.

Using a spatula, gently lift edges and tilt pan to let uncooked egg flow underneath. Continue for about 45–60 seconds until the top is mostly set but still slightly glossy.

Spread the cooked vegetable mixture evenly over one half of the omelette. Sprinkle 1/2 cup shredded cheese over the vegetables. If you like a touch of heat, sprinkle 1/8 tsp red pepper flakes over the cheese.

Carefully fold the empty half of the omelette over the filled side. Let cook 30–60 seconds more to melt the cheese and finish cooking the interior without browning excessively.

Slide the omelette onto a plate, open slightly and top with the diced avocado. Season avocado with a light pinch of salt and a grind of black pepper to taste.

Cut the omelette in half or serve whole. Optional: garnish with extra chopped spinach or a spoonful of salsa. Serve immediately while hot.