Garden Veggie Omelet Recipe

Clean and prepare all vegetables: wipe mushrooms and slice thinly; trim woody ends from asparagus and cut into 1-inch pieces; cut broccoli into small florets; core and dice red bell pepper; halve or dice tomatoes; finely dice onion; rinse and roughly chop spinach if leaves are large.

Pat vegetables dry so they sauté rather than steam.

Sauté base vegetables

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon olive oil. Once shimmering, add the diced onion, mushrooms, and red bell pepper. Sauté for 3–4 minutes, stirring occasionally, until onions are translucent and mushrooms begin to brown.

Add firmer vegetables

Add the asparagus pieces and broccoli florets to the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper. Continue to cook 3–4 minutes, stirring, until asparagus is tender-crisp and broccoli bright green.

Finish with tomatoes and spinach

Stir in minced garlic and cook 30 seconds until fragrant. Add the halved/diced tomatoes and spinach; cook 1–2 minutes until spinach wilts and tomatoes warm but not falling apart. Taste and adjust seasoning; remove the cooked vegetables to a plate and wipe the pan lightly with a paper towel.

In a medium bowl, whisk together 4 large eggs with 2 tablespoons milk (or half-and-half) until just combined and slightly frothy. Stir in remaining salt (about 1/2 tsp) and remaining black pepper (about 3/8 tsp). Reserve 2 tablespoons of the shredded cheese for topping.

Return the skillet to medium-low heat. Add 1 teaspoon butter and swirl to coat, allowing it to foam but not brown.

Pour and set

Pour the beaten eggs into the skillet and let sit, undisturbed, for 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges; repeat until most of the egg is set but the top is slightly runny (about 1–2 minutes).

Add filling

Evenly spread the cooked vegetable mixture over one half of the omelet. Sprinkle the remaining shredded cheese over the vegetables.

Fold and finish

Carefully fold the empty half of the omelet over the filled half. Let cook another 30–60 seconds to melt the cheese and finish cooking, or cover the pan for 30 seconds if needed. Slide the omelet onto a plate.

Sprinkle chopped fresh chives or parsley and optional red pepper flakes over the omelet. Adjust salt and pepper to taste and serve immediately.