Vegetarian Recipe

Prep vegetables

Trim broccoli into small florets (about 1 cup). Clean and slice mushrooms, dice onion and green pepper, halve and seed the tomato then dice. Mince the garlic.

Blanch broccoli: bring a small pot of salted water to a boil, add broccoli florets and cook 1 minute until bright green and slightly tender. Drain and immediately transfer to an ice bath or cold water to stop cooking. Drain and pat dry.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add diced onion and green pepper and cook, stirring occasionally, 3–4 minutes until softened.

Add sliced mushrooms and cook 2–3 minutes more until mushrooms release moisture and begin to brown. Add minced garlic and cook 30 seconds until fragrant.

Add blanched broccoli and diced tomato to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano. Cook 1–2 minutes to warm the vegetables and allow excess moisture to evaporate. Taste and adjust seasoning. Transfer vegetables to a bowl and keep warm.

In a medium bowl, crack 4 large eggs. Add 2 tablespoons milk or water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk briskly until uniformly combined and slightly frothy.

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and swirl to coat the pan. When butter is foamy but not browned, pour in the beaten eggs, tilting the pan to create an even layer.

Let eggs set for about 30–45 seconds, then use a spatula to gently pull the set edges toward the center, tilting the pan so uncooked egg runs underneath. Continue this process until the surface is mostly set but still slightly moist (about 1–2 minutes total).

Spread the warm vegetable filling evenly over half of the omelette. Sprinkle 1/2 cup shredded cheese evenly over the vegetables if using.

Using the spatula, carefully fold the empty half of the omelette over the filling. Cook 30–60 seconds more to allow cheese to melt and interior to finish cooking. For a slightly firmer omelette, cover the skillet for 30 seconds.

Slide the folded omelette onto a plate. Garnish with chopped parsley if desired. Serve immediately.