Vegetable Omelet Recipe

Beat eggs

In a medium bowl, crack the 3 eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until uniformly blended and slightly frothy. Set aside.

Prepare vegetables

Wash the vegetables. Core and finely dice 1/4 of a bell pepper (about 1/4 cup diced). Peel and dice 1/4 small onion. Dice 1/4 of a medium tomato, removing excess seeds/pulp if very wet. Slice 3 mushrooms thinly. Roughly chop or tear 1/2 cup fresh spinach leaves.

Sauté vegetables

Heat 1 tablespoon olive oil or butter in a nonstick skillet over medium heat. When shimmering, add diced onion and bell pepper and sauté for 2 minutes until softened. Add sliced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Add diced tomato and spinach, cook 30–60 seconds just until spinach wilts and tomato warms. Season the vegetables with 1/8 teaspoon salt and a pinch (1/16–1/8 tsp) black pepper. Transfer vegetables to a bowl and keep warm.

Cook omelet

Wipe the skillet lightly and return to medium-low heat. Add 1 tablespoon butter to the skillet and let it melt, coating the pan. Pour the beaten egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly soft, about 1–2 minutes total.

Add filling

Evenly spread the sautéed vegetables across one half of the omelet. Sprinkle 1/2 cup shredded cheddar cheese over the vegetables.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half to form a semicircle. Let cook for 30–60 seconds to allow the cheese to melt and the center to finish cooking. If desired, cover the pan for 30 seconds to speed melting. Slide the omelet onto a plate, garnish with optional chopped herbs, and serve immediately.