Veggie Omelet Recipe

Crack and whisk eggs

Crack the eggs into a bowl, add the milk, 1/2 tsp salt and 1/2 tsp black pepper. Whisk vigorously until pale and slightly frothy; set aside.

Slice the onion thinly, slice the mushrooms, mince the garlic, loosely pack the spinach, slice the tomato, and measure the cheeses and herbs.

Heat a nonstick skillet over medium heat. Add the olive oil and when hot add the sliced onion. Sauté for 3–4 minutes until softened and beginning to brown.

Add the sliced mushrooms and a pinch of salt. Cook 3–4 minutes more until mushrooms release moisture and begin to brown.

Stir in the minced garlic and dried oregano and cook 30 seconds until fragrant.

Add the spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp pepper if desired. Transfer the cooked vegetables to a plate and wipe the skillet clean with a paper towel.

Return the skillet to medium-low heat and add the butter. Swirl to coat the pan and let the butter foam but not brown.

Pour the whisked eggs into the skillet and tilt the pan so the eggs spread evenly. Let cook undisturbed for 20–30 seconds until edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Evenly distribute the cooked vegetable mixture across one half of the omelet.

Sprinkle the shredded cheese blend over the vegetables, then top with the sliced fresh tomato and a light sprinkle of grated Parmesan if using.

Carefully fold the empty half of the omelet over the filling using the spatula. Let cook 30–60 seconds more to melt the cheese and finish cooking through (do not overcook).

Slide the omelet onto a plate and garnish with chopped chives or parsley if using. Serve immediately.