Vegetarian Omelet (gf) Recipe

Preheat oven

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

Toss the halved/diced baby potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, 0.5 tsp salt and 0.25 tsp pepper in a bowl until evenly coated.

Spread the potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, turning once halfway, until golden and crisp outside and tender inside. Keep warm at low oven (200°F/95°C) if the omelet isn't ready yet.

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.

Add sliced mushrooms and a pinch of salt; cook 4–5 minutes until mushrooms release moisture and begin to brown.

Stir in minced garlic and chopped spinach and cook 1–2 minutes until spinach wilts. Add diced tomato, 0.25 tsp salt and 0.25 tsp pepper; cook 30–60 seconds to warm the tomato, then remove vegetables to a bowl and set aside.

In a bowl, crack the 3 eggs. Add 2 tablespoons milk (or water for lighter texture), 1 tsp salt and 0.5 tsp black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).

Heat a 9–10 inch nonstick skillet over medium-low to medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil; swirl to coat and prevent butter from burning.

When butter foams but before it browns, pour the beaten eggs into the skillet. Let the eggs sit undisturbed for 10–15 seconds until edges begin to set.

Use a silicone spatula to gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this for about 30–45 seconds until the top is mostly set but still slightly moist.

Evenly distribute the cooked vegetable filling across one half of the omelet. If using cheese, sprinkle the 1/4 cup shredded cheese over the vegetables now.

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let cook 30–60 seconds more to finish setting and melt cheese inside. For a fully set omelet, cover the pan for 30 seconds.

Slide the omelet onto a plate. Sprinkle chopped chives or parsley on top.