Veggie Three Egg Omelet Recipe
Spinach, mushrooms, tomatoes, peppers and onions w/ cheddar. Served w/ stone ground grits or pub fries.
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Ingredients
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Omelet Ingredients
Method
Cooking Directions
- 1
Prepare the Vegetables
In a skillet over medium heat, add olive oil or butter. Sauté the diced onion and bell pepper for about 3-4 minutes until softened. Add the sliced mushrooms and cook for an additional 2-3 minutes. Stir in the spinach and diced tomatoes, cooking until the spinach is wilted. Season with salt and black pepper.
- 2
Prepare the Eggs
In a bowl, whisk the three large eggs until well beaten. Season with a pinch of salt and black pepper.
- 3
Cook the Omelet
In a clean non-stick skillet over medium heat, pour in the beaten eggs. Allow the eggs to set around the edges, then gently lift the edges with a spatula, tilting the pan to let the uncooked eggs flow to the edges. When the eggs are mostly set, add the sautéed vegetable mixture on one half of the omelet and sprinkle the shredded cheddar cheese on top.
- 4
Fold and Serve
Carefully fold the omelet in half over the filling. Cook for another minute to melt the cheese, then slide the omelet onto a plate. Serve hot with stone ground grits or pub fries.