Cheese & Veggie Omelette Recipe

Prepare and sauté vegetables

Wash and dice the yellow and red bell peppers into small 1/4-inch pieces. Thinly slice the red onion, halve the cherry tomatoes, and slice the mushrooms. Roughly chop or leave baby spinach whole if tender.

Heat a 9- or 10-inch nonstick skillet over medium heat. Add 1 tablespoon olive oil. When oil shimmers (about 30 seconds), add the diced peppers and sliced red onion. Sauté for 2–3 minutes until softened.

Add the sliced mushrooms and cherry tomatoes to the skillet and cook 1–2 minutes until mushrooms release moisture and tomatoes soften. Add the spinach, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook just until spinach wilts, about 30–45 seconds. Transfer the cooked vegetables to a small bowl and set aside.

Prepare egg mixture

Crack 3 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds.

Cook the omelette

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30 seconds). Pour the egg mixture into the skillet, tilting the pan to distribute eggs evenly. Let eggs set undisturbed for 20–30 seconds until edges begin to lift.

Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until the top is mostly set but still slightly glossy (about 1–1.5 minutes total).

Evenly distribute the reserved sautéed vegetables over one half of the omelette, then sprinkle 1/2 cup shredded mozzarella on top of the vegetables.

Fold the empty half of the omelette over the vegetable-and-cheese half using the spatula. Let cook for another 30–45 seconds to melt the cheese and finish cooking through but avoid overcooking.

Carefully slide the folded omelette onto a plate.

Slice the half avocado thinly or dice and fan over the top of the omelette. Sprinkle chopped chives across the avocado. Add hot sauce if desired.

Serve immediately while hot. Optional: season with a small pinch of flaky sea salt over the avocado and a grind of black pepper to taste.