Vegetable Omelet
A light, fluffy, and nutrient-packed omelet filled with sautéed seasonal vegetables and melted cheese for a perfect breakfast or quick dinner.
Ingredients
- •8 large eggs
- •1/4 cup whole milk
- •1 tablespoon unsalted butter
- •1 tablespoon olive oil
- •1 cup baby spinach, chopped
- •1/2 cup bell pepper, diced
- •1/2 cup mushrooms, sliced
- •1/4 cup red onion, finely diced
- •1/2 cup shredded cheddar or Gruyère cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh chives, minced
Instructions
- 1
In a medium skillet, heat the olive oil over medium heat and sauté the bell peppers, mushrooms, and onions until softened, about 5-7 minutes.
- 2
Add the spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.
- 3
In a large bowl, whisk the eggs, milk, salt, and pepper together until the mixture is uniform and slightly frothy.
- 4
Wipe out the skillet and melt the butter over medium-low heat until it begins to foam.
- 5
Pour a quarter of the egg mixture into the pan, tilting it to coat the bottom evenly.
- 6
As the eggs set, gently lift the edges with a spatula to let the uncooked egg flow underneath.
- 7
When the top is mostly set but still slightly moist, spoon a portion of the vegetable mixture and cheese onto one side of the omelet.
- 8
Fold the omelet in half over the filling, slide it onto a plate, and repeat the process for the remaining three servings.
- 9
Garnish with fresh chives before serving immediately.
💡 Chef tips
- For a fluffier texture, ensure your eggs are at room temperature before whisking.
- Use a non-stick pan to ensure the omelet slides out perfectly without breaking.
- You can prep the vegetables the night before to make this a quick 10-minute morning meal.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a tender, creamy interior and a savory, aromatic filling of melted cheese and perfectly cooked vegetables.