Vegetarian Omelette Recipe

Wash the spinach thoroughly and pat dry. Roughly chop if leaves are large so they wilt evenly.

Dice the roma tomato into small 1/4-inch pieces and set aside on paper towel to drain excess moisture.

Halve the avocado, remove the pit, scoop out half and thinly slice or dice. Reserve for finishing the omelette.

Peel and finely dice the yellow onion to yield about 1/4 cup. Core, seed, and dice the bell pepper to yield about 1/4 cup. Clean mushrooms and slice thinly.

Place a 10-inch nonstick skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers (about 30–60 seconds), add the diced onion and bell pepper.

Sauté the onion and pepper, stirring occasionally, for 2–3 minutes until the onion is translucent.

Add the sliced mushrooms and minced garlic to the skillet. Cook for 2–3 minutes more until mushrooms are softened and have released their moisture.

Add the chopped spinach and continue to cook, stirring, until it wilts (about 1–2 minutes). Season the vegetable mixture with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of red pepper flakes. Transfer the cooked vegetables to a plate and wipe the pan clean with a paper towel if needed.

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 30 seconds.

Return the same skillet to medium-low heat and add 1 teaspoon unsalted butter. Swirl to coat the pan as it melts.

Pour the egg mixture into the skillet, tilting the pan to spread evenly. Let the eggs set undisturbed for about 20–30 seconds. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Evenly distribute the reserved cooked vegetable mixture over one half of the omelette. Sprinkle the shredded fontina cheese (about 1/2 cup) on top of the vegetables.

Using the spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Cook another 30–60 seconds to melt the cheese and finish cooking (reduce heat if browning too quickly).

Slide the omelette onto a plate, seam-side down, and rest for 30 seconds.

Top the omelette with the diced tomato and sliced avocado. Sprinkle the remaining pinch of kosher salt (if needed) and a small crack of black pepper. Garnish with thinly sliced fresh chives and a light dusting of red pepper flakes if desired.

Serve immediately while warm. Optionally serve with toast or a small green salad.