Veggie Omelette Recipe

Chop and measure

Wash vegetables. Finely chop 1/4 cup yellow onion, small-dice 1/4 cup red bell pepper, slice 1/4 cup mushrooms, halve 4 cherry tomatoes, chop and pack 1/2 cup baby spinach, and thinly slice 1 tablespoon fresh chives. Grate 1/4 cup cheddar if not pre-grated and crumble feta if using.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are combined and slightly frothy (about 30 seconds).

Heat 1 teaspoon olive oil in a nonstick 8-10 inch skillet over medium heat until shimmering (about 30 seconds).

Add the chopped onion and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the diced red bell pepper and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and the peppers soften, about 3–4 minutes.

Add the chopped spinach and halved cherry tomatoes. Cook for 30–45 seconds until spinach wilts and tomatoes soften slightly. Season the vegetables lightly with a pinch of salt and a few grinds of black pepper. Transfer cooked vegetables to a small bowl and set aside.

Wipe the skillet clean with a paper towel and return to medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown, about 30 seconds.

Pour the beaten egg mixture into the skillet and let it sit, undisturbed, for about 15–20 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat around the pan until the top is mostly set but still slightly glossy, about 45–60 seconds more.

Evenly spread the cooked vegetable mixture over one half of the omelette. Sprinkle 1/4 cup grated cheddar and 2 tablespoons crumbled feta (if using) over the vegetables. Scatter the sliced chives on top.

Carefully fold the empty half of the omelette over the filled half using the spatula to create a crescent. Let cook for 20–30 seconds more to melt the cheese and finish cooking through (do not overcook).

Slide the omelette onto a plate, garnish with 1 teaspoon chopped parsley and additional chives if desired. Serve immediately.