Veggie Omelet Recipe
Onions, peppers, mushrooms, spinach & cheddar, homemade breakfast potatoes & rustic toast
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Ingredients
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Omelet
Breakfast Potatoes
Rustic Toast
Method
Omelet
- 1
- 2
- 3
Cook Vegetables
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté for about 5 minutes until they are softened.
- 4
- 5
Cook Omelet
In the same skillet, add another tablespoon of olive oil. Pour in the whisked eggs and cook for about 2 minutes until the edges start to set.
- 6
Add Filling
Place the cooked vegetable mixture and cheddar cheese on one half of the omelet. Fold the other half over the filling and let it cook for another 2-3 minutes until the cheese is melted.
- 7
Serve
Slide the omelet onto a plate and cut it in half to serve.
Breakfast Potatoes
- 8
Prepare Potatoes
Wash and cube the potatoes into bite-sized pieces.
- 9
Season and Cook
In a mixing bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 10
Bake Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes or until golden brown and crispy, flipping halfway through.
