Vegetarian Omelet Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a small baking sheet with parchment or lightly oil it.

Toss halved potatoes with 1 tablespoon olive oil, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread potatoes in a single layer on the baking sheet and roast 20–25 minutes, flipping once halfway, until golden brown and tender when pierced with a fork. Keep warm when done.

While potatoes roast, heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat.

Add diced onion and cook 3–4 minutes until translucent and beginning to brown.

Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add minced garlic and cook 30 seconds more.

Add chopped spinach, 1/2 tsp salt and 1/4 tsp pepper. Cook 1–2 minutes until spinach wilts and excess moisture evaporates. Remove vegetables to a bowl and set aside.

In a medium bowl, crack the 3 eggs. Add 2 tablespoons milk, 1 tsp salt and 1/2 tsp black pepper. Whisk vigorously until frothy and combined.

Wipe the same skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan.

Pour the beaten eggs into the skillet and let cook undisturbed for about 30–45 seconds until edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until the top is mostly set but still slightly glossy, 1–2 minutes total.

Spread the reserved vegetable filling evenly over one half of the omelet. Scatter diced tomato on top of the vegetables and sprinkle the optional cheese if using.

Carefully fold the empty half over the filled half using the spatula. Let cook 30–60 seconds more to melt cheese and finish cooking the center. If needed, cover the pan briefly (30 seconds) to ensure cheese melts and center is cooked through without browning too much.

Slide the omelet onto a plate. Spoon roasted potatoes alongside or partially under the omelet.

Garnish with chopped chives or parsley. Adjust seasoning with extra salt and pepper to taste and serve immediately.