Veggie Omelette Recipe

prep and par-cook

Peel if desired and dice potatoes into 1/2-inch cubes (about 2 cups). Rinse the diced potatoes under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

pan-fry

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add the dried potato cubes in an even layer. Let them cook undisturbed for 4–5 minutes to brown on the first side.

season and finish

Toss the potatoes, reduce heat to medium, and spread back into an even layer. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Continue cooking and stirring every 2–3 minutes until potatoes are tender and crisped, about 8–10 minutes total from when they hit the pan. Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using, then transfer potatoes to a warm plate and keep warm while you make the omelette.

prep vegetables

Thinly slice the onion and mushrooms. Core and seed the bell peppers and cut into small 1/4-inch dice (about 1/4 cup each for red and green). Dice the tomato and set aside, draining any excess juice on a paper towel.

sauté vegetables

Use the same skillet (wipe out if heavily browned) and heat 1 teaspoon olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the diced bell peppers and mushrooms and cook until softened about 3–4 minutes more. Season lightly with a pinch of salt and pepper. Remove the vegetable mixture to a bowl and set aside.

beat eggs

Crack 3 large eggs into a bowl, add 2 tablespoons whole milk (or water), 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (this helps a fluffy omelette).

cook omelette

In a clean 8–10 inch nonstick skillet, melt 1 tablespoon unsalted butter over medium-low heat until foaming but not browning. Pour the beaten eggs into the pan and tilt to evenly coat the bottom. Let the eggs set undisturbed for about 30 seconds, then using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. When the top is still slightly wet but mostly set (about 1–2 minutes), sprinkle the sautéed vegetables evenly over one half of the omelette, add the diced tomato, and top with 1/3 cup shredded cheddar cheese.

fold and finish

Carefully fold the empty half of the omelette over the filled half with a spatula to create a half-moon. Let cook another 30–60 seconds to melt the cheese and finish cooking. Slide the omelette onto a plate and garnish with 1 tablespoon chopped chives or parsley if desired.

While the potatoes cook or the omelette sets, toast 2 slices of bread in a toaster or in a skillet over medium heat until golden. Butter each slice (about 1 tsp total) and serve alongside the omelette and potatoes.