Vegetable Omelet
A light, fluffy, and nutrient-packed omelet loaded with sautéed fresh vegetables and melted cheese.
Ingredients
- •8 large eggs
- •4 tablespoons whole milk
- •1 tablespoon unsalted butter
- •1 tablespoon olive oil
- •1 small yellow onion, finely diced
- •1 medium bell pepper, diced
- •1 cup fresh baby spinach, chopped
- •1 cup sliced button mushrooms
- •1 cup shredded cheddar or Gruyère cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon chopped fresh chives for garnish
Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium heat and sauté the onions, peppers, and mushrooms until softened and golden, about 6-8 minutes.
- 2
Add the spinach to the skillet and cook just until wilted, then remove the vegetable mixture from the pan and set aside.
- 3
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- 4
Wipe out the skillet, return it to medium-low heat, and melt the butter until it coats the bottom of the pan.
- 5
Pour a quarter of the egg mixture into the pan, tilting it to ensure an even layer.
- 6
As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath.
- 7
When the surface is mostly set but still slightly moist, spoon a portion of the vegetable mixture and cheese onto one half of the omelet.
- 8
Fold the other half over the filling, slide it onto a plate, and repeat the process for the remaining three omelets.
- 9
Garnish with fresh chives and serve immediately while the cheese is melted and the eggs are tender.
💡 Chef tips
- For the fluffiest results, whisk your eggs vigorously right before pouring them into the pan to incorporate air.
- Ensure your vegetables are chopped into small, uniform pieces so they cook quickly and don't tear the delicate egg structure.
- If you want to save time, sauté the vegetable mixture up to two days in advance and keep it refrigerated until you are ready to cook the eggs.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a tender, creamy interior, smelling of buttery eggs and savory sautéed vegetables.