Veggie Lovers Omelet Recipe
Artichoke hearts, spinach, mushroom, onions and tomatoes
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Ingredients
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Vegetables
Eggs
Seasoning
Method
Preparation
- 1
Chop the Vegetables
Finely chop the onion, mushroom, and tomato. Drain and chop the artichoke hearts if they're whole. Rinse the spinach and set aside.
- 2
Beat the Eggs
In a large bowl, crack the eggs and whisk them together until well blended. Add salt and black pepper to taste.
Cooking
- 3
Sauté the Vegetables
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Then add the mushrooms and cook for another 2 minutes. Finally, add the artichoke hearts, spinach, and tomato, cooking until the spinach wilts and the tomatoes soften, about 3 minutes. Remove the vegetables from the skillet and set aside.
- 4
Cook the Omelet
In the same skillet, add another tablespoon of olive oil over medium heat. Pour in the beaten eggs, tilting the pan to ensure even coverage. Cook for about 2-3 minutes until the edges start to set.
- 5
Add Filling
Once the eggs are mostly set, add the sautéed vegetable mixture to one half of the omelet. Gently fold the other half over the filling.
- 6
Finish Cooking
Cook for another minute or until the omelet is fully set and slightly golden on the bottom. Carefully slide the omelet onto a plate.
