Market Omelette Recipe
AVAILABLE UNTIL 3PM (Gluten Free, Can be Vegetarian) - Ingredients change daily, served with hollandaise, feta, and roasted potatoes
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Ingredients
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Omelette Base
Vegetable Fillings
Toppings
Roasted Potatoes
Method
Prepare Roasted Potatoes
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Toss Potatoes
In a mixing bowl, combine cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
- 3
Roast Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Prepare Omelette
- 4
- 5
Sauté Vegetables
In a non-stick skillet over medium heat, add a small amount of olive oil. Sauté the diced onion, bell peppers, and mushrooms for about 3-4 minutes until softened. Add the spinach and cook for an additional 1-2 minutes until wilted.
- 6
Cook Omelette
Pour the egg mixture over the sautéed vegetables in the skillet. Cook on medium-low heat until the edges begin to set, then gently lift the edges with a spatula and allow uncooked egg to flow underneath. Once the top is almost set, sprinkle crumbled feta cheese over one half of the omelette.
- 7
Fold and Serve
Carefully fold the omelette in half and cook for another minute. Slide onto a plate and drizzle with hollandaise sauce.
