Vegetable Omelet Recipe

Time20m

Serves2

Onions, bell peppers, mushrooms, tomatoes

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Ingredients

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1
Chop the Vegetables
Finely chop the onion, bell pepper, mushrooms, and tomato. Set aside.
2
Whisk the Eggs
In a bowl, crack the eggs and whisk them together with salt and black pepper until well combined.

3
Heat the Pan
In a large skillet, heat the olive oil over medium heat until shimmering.
4
Sauté the Vegetables
Add the chopped onion and bell pepper to the skillet. Sauté for about 3-4 minutes until they start to soften. Then add the mushrooms and sauté for another 2 minutes. Finally, add the tomato and cook for another minute.
5
Add the Eggs
Pour the whisked eggs over the sautéed vegetables in the skillet. Let it cook undisturbed for 2-3 minutes until the edges begin to set.
6
Finish Cooking the Omelet
Using a spatula, gently lift the edges of the omelet while tilting the pan to allow uncooked eggs to flow to the edges. After another 2-3 minutes, or when the eggs are fully set, fold the omelet in half and slide it onto a plate.