Vegetable Omelet
A light, protein-packed breakfast featuring a colorful medley of sautéed garden vegetables folded into fluffy, golden eggs.
Ingredients
- •8 large eggs
- •1/4 cup whole milk
- •1 tablespoon unsalted butter
- •1 tablespoon olive oil
- •1 small yellow onion, finely diced
- •1 medium bell pepper, diced
- •1 cup baby spinach, roughly chopped
- •1/2 cup sliced mushrooms
- •1/2 cup shredded cheddar cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Whisk the eggs, milk, salt, and pepper in a medium bowl until well combined and slightly frothy.
- 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion, bell pepper, and mushrooms, sautéing until softened and lightly browned, about 5-7 minutes.
- 3
Stir in the spinach and cook for 1 minute until wilted, then remove the vegetables from the pan and set aside on a plate.
- 4
Wipe the skillet clean, add the butter, and return to medium-low heat.
- 5
Pour a quarter of the egg mixture into the pan, tilting to coat the bottom evenly. Let it cook undisturbed until the edges are set and the center is mostly firm.
- 6
Spoon a portion of the vegetable mixture and a sprinkle of cheese onto one half of the omelet.
- 7
Carefully fold the other half over the filling using a spatula, cook for another 30 seconds to melt the cheese, then slide onto a plate.
- 8
Repeat the process with the remaining eggs, vegetables, and cheese to make four individual omelets.
💡 Chef tips
- For a dairy-free version, substitute the milk with water and the butter with olive oil, and omit the cheese.
- Ensure your vegetables are chopped into small, uniform pieces so they cook quickly and don't tear the delicate egg layer.
- Keep cooked omelets warm in a 200°F (95°C) oven on a baking sheet while you finish cooking the remaining batches.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a tender, fluffy interior and a savory, aromatic blend of perfectly cooked vegetables and melted cheese.