Veggie Omelet Recipe

Time20m

Serves2

Omelet with mushrooms, onions, peppers, tomatoes, and cheddar cheese. Served with toast and choice of hashbrowns or grits.

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Ingredients

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1
Prepare the Vegetables
In a skillet over medium heat, melt 1 tablespoon of butter or oil. Add the sliced mushrooms, chopped onion, and bell pepper. Sauté until softened, about 5-7 minutes. Add diced tomatoes and cook for an additional 2 minutes. Season with salt and pepper, then remove from heat.
2
Make the Omelet
In a bowl, whisk together the eggs, adding a pinch of salt and pepper. In the same skillet, add the remaining tablespoon of butter or oil. Pour in the egg mixture, tilting the pan to spread evenly. Cook until the edges begin to set, about 2 minutes.
3
Add Fillings
Once the eggs have set slightly, add the sautéed vegetables and shredded cheddar cheese on one half of the omelet. Carefully fold the other half over the fillings and cook for another 1-2 minutes until the cheese melts and the eggs are fully cooked.
4
Serve
Slide the omelet onto a plate and serve immediately with toast and your choice of hashbrowns or grits.