Parlay Veggie Omelet Recipe
Omelet topped with mixed cheese, spinach, mushrooms, onions, peppers. Served with toast & potatoes.
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Ingredients
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Omelet Base
Vegetable Filling
Cheese Topping
Side Dishes
Method
Preparing the Omelet
- 1
Whisk the Eggs
In a mixing bowl, whisk together 4 eggs, 2 tablespoons of milk, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
- 2
Sauté the Vegetables
In a non-stick skillet, add a little oil over medium heat. Chop the onion and bell pepper, and add them to the skillet. Sauté for about 3-4 minutes until softened. Then add the mushrooms and spinach and cook until the spinach is wilted, about 2-3 minutes.
- 3
- 4
Add Cheese
Sprinkle 1 cup of mixed cheese evenly over the omelet. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese is melted.
- 5
Fold the Omelet
Using a spatula, carefully fold the omelet in half and slide it onto a plate.
Preparing Side Dishes
- 6
Cook the Potatoes
Boil the 2 medium potatoes in salted water until tender, about 15-20 minutes. Drain and cut into wedges or cubes.
- 7
Toast the Bread
While the potatoes are cooking, toast 2 slices of bread to your desired crispiness.
- 8
Serve
In a serving dish, place the omelet alongside the potato wedges and toasted bread. Add a pat of butter to the toast if desired.
