Jun 09 2026
Restaurants›Shack Breakfast & Lunch›Veggie Omelet Recipe

Veggie Omelet Recipe

Inspired by Shack Breakfast & Lunch
Time25m
Serves2

A fluffy omelet filled with fresh vegetables.

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Ingredients

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Main Ingredients

Vegetable Filling

Cooking Ingredients

Method

Preparation

  1. 1

    Prep the Vegetables

    Wash and chop all the vegetables: bell pepper, onion, tomato, and mushrooms. Rinse the spinach under cold water and set aside.

  2. 2

    Beat the Eggs

    In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy.

Cooking

  1. 3

    Cook the Vegetables

    In a non-stick skillet, heat the butter or olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the mushrooms and cook for an additional 2-3 minutes. Finally, stir in the spinach and diced tomato, cooking until the spinach wilts, about 1-2 minutes.

  2. 4

    Add the Eggs

    Pour the beaten egg mixture over the sautéed vegetables in the skillet. Tilt the skillet gently to ensure the eggs cover the vegetables evenly. Cook for about 2-3 minutes or until the edges begin to set.

  3. 5

    Finish Cooking the Omelet

    Using a spatula, carefully lift the edges of the omelet and allow any uncooked egg to flow underneath. Cook for another 2-3 minutes until the omelet is set but still fluffy. You can cover the skillet with a lid to help cook the top.

  4. 6

    Serve

    Once cooked, gently slide the omelet onto a plate, folding it in half if desired. Serve immediately, garnished with additional vegetables or herbs if desired.

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