Vegetable Omelet
A light, fluffy, and nutrient-packed omelet loaded with colorful sautéed vegetables and melted cheese for a perfect breakfast or light dinner.
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 cup sliced mushrooms
- •1/2 cup shredded cheddar cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh chives, minced
Instructions
- 1
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 6-8 minutes.
- 2
Add the spinach to the skillet and cook just until wilted, about 1 minute. Remove the vegetables from the pan and set aside on a plate.
- 3
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- 4
Wipe the skillet clean and melt the butter over medium-low heat. Pour in a quarter of the egg mixture, tilting the pan to coat the bottom evenly.
- 5
As the eggs set, gently lift the edges with a spatula to let the uncooked egg flow underneath. Cook until the surface is mostly set but still slightly moist.
- 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, cook for another 30 seconds to melt the cheese, and slide onto a plate.
- 8
Repeat the process for the remaining three omelets and garnish with fresh chives before serving.
💡 Chef tips
- For a dairy-free version, substitute the milk with water and use olive oil instead of butter, omitting the cheese or using a plant-based alternative.
- Ensure your vegetables are finely chopped so they don't tear the delicate egg structure when you fold the omelet.
- Keep the 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, smelling of fresh sautéed vegetables and melted cheese with a savory, satisfying flavor.