Palmberg Veggie Omelet Recipe

Prepare the Leeks

In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped leeks and sauté for about 3-4 minutes until they are soft and fragrant.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook for another 5 minutes until they are tender. Add the chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.

Beat the Eggs

In a bowl, crack the eggs and whisk them until well combined. Season with salt and pepper to taste.

Cook the Omelet

In a clean skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Pour in the beaten eggs and let them cook undisturbed for about 1-2 minutes until the edges start to set.

Add Filling

Once the edges are set, gently stir the eggs in the center while tilting the pan to allow uncooked eggs to flow to the edges. When the omelet is mostly set but still slightly runny on top, add the sautéed vegetables and shredded Gruyere cheese on one half of the omelet.

Fold and Serve

Carefully fold the omelet in half over the filling and let it cook for another minute to melt the cheese. Slide the omelet onto a plate and serve immediately.