Vegetarian Recipe

Prepare eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds). Set aside.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil. Swirl until butter is melted and just starting to foam but not brown.

Prep vegetables

Clean and slice 3 oz mushrooms thinly. Peel and thinly slice 1/2 yellow onion. Core, seed and thinly slice 1/2 red bell pepper. Dice 1 roma tomato into small 1/4–1/2 inch pieces. Halve and pit 1/2 avocado; dice and toss with 1/2 teaspoon lemon juice if using. Mince 1 clove garlic and chop 1 tablespoon fresh parsley if using.

Sauté mushrooms, onions and peppers

Heat a separate medium skillet over medium heat and add 1 teaspoon olive oil. Add sliced mushrooms, onions and bell pepper. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon black pepper over the vegetables. Cook, stirring occasionally, until vegetables are softened and lightly caramelized, about 6–8 minutes. Add minced garlic in the last 1 minute of cooking and stir until fragrant. Remove from heat and keep warm.

Prepare tomato and avocado

Fold diced tomato into the cooked vegetable mixture off heat so the juices mingle but the tomato retains some texture. Gently fold in diced avocado just before assembling the omelette to avoid overcooking the avocado.

With the skillet on medium-low and butter/oil shimmering, pour the whisked eggs into the hot pan. Let the eggs sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat for 30–45 seconds until the surface is mostly set but still slightly glossy and moist on top.

Sprinkle 1/2 cup shredded cheddar or Monterey Jack evenly over one half of the omelette.

Spoon the warm sauteed mushroom, onion and bell pepper mixture (including the tomato pieces) onto the cheese-topped half in an even layer, leaving a small border.

Using the spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Let cook for another 30–60 seconds to allow the cheese to melt and the interior to finish cooking. If you prefer a more well-done omelette, cover the pan for 20–30 seconds.

Slide the omelette onto a plate and gently open a corner to check doneness. If needed, return to pan for 10–20 seconds. Sprinkle chopped parsley over top if using.

Serve immediately with the diced avocado placed on top or alongside. Season avocado with a pinch of salt and optional lemon juice before serving.

Choose one of the following: a short stack of 2 pancakes (use 1/2 cup buttermilk batter to make two small pancakes; cook on a hot griddle 2–3 minutes per side until golden), a cup of soup warmed to serving temperature, or a dressed mixed greens salad (toss 1 cup greens with 1 tablespoon vinaigrette). Alternatively select two other sides such as toast, home fries, or fresh fruit.

Plate the omelette with the chosen side(s) and serve hot.