Jul 14 2026
Restaurants›The Farmers Union›Garden Vegetable Omelet Recipe

Garden Vegetable Omelet Recipe

Inspired by The Farmers Union
Time30m
Serves2

mushrooms, spinach, peppers, zucchini, broccolini, cheddar, hash browns, house biscuit

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Ingredients

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Vegetables

Dairy

Other

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the mushrooms, spinach, bell peppers, zucchini, and broccolini into bite-sized pieces.

  2. 2

    Cook the Hash Browns

    In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the hash browns and cook until golden and crispy, about 5-7 minutes. Stir occasionally. Remove from the skillet and set aside.

Cooking the Omelet

  1. 3

    Sauté the Vegetables

    In the same skillet, add another tablespoon of olive oil. Add the chopped mushrooms, bell peppers, zucchini, and broccolini. Sauté for about 3-4 minutes until they are tender. Add the spinach and cook for another minute until wilted.

  2. 4

    Make the Omelet Base

    In a bowl, whisk together the eggs, salt, and black pepper. Pour the egg mixture over the sautéed vegetables in the skillet.

  3. 5

    Add Cheese

    Sprinkle the shredded cheddar cheese over the eggs and vegetables. Allow it to cook for about 5-7 minutes on medium-low heat until the eggs are set and the cheese is melted.

  4. 6

    Finish the Omelet

    Using a spatula, carefully fold the omelet in half. Cook for an additional 1-2 minutes to ensure the inside is fully cooked.

Serving

  1. 7

    Serve the Omelet

    Plate the omelet alongside the crispy hash browns and house biscuits. Enjoy your delicious garden vegetable omelet!

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