Vegetable Omelet
A light, fluffy, and nutrient-packed omelet loaded with fresh 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 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 cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
In a medium skillet, melt half the butter over medium heat and sauté the onions, bell peppers, and mushrooms until soft, about 5-7 minutes. Add the spinach and cook until just wilted, then remove the vegetables from the pan and set aside.
- 2
In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.
- 3
Wipe the skillet clean and melt the remaining butter over medium-low heat.
- 4
Pour one-quarter of the egg mixture into the pan, tilting it to coat the bottom evenly.
- 5
Once the edges begin to set, sprinkle a portion of the cooked vegetables and cheese over one half of the omelet.
- 6
Use a spatula to carefully fold the other half over the filling and cook for another minute until the cheese is melted and the eggs are fully set.
- 7
Repeat the process for the remaining three omelets.
💡 Chef tips
- For a fluffier texture, ensure your eggs are at room temperature before whisking.
- You can swap the cheddar for feta or goat cheese for a tangier flavor profile.
- If preparing for a crowd, keep the finished omelets warm on a baking sheet in a 200°F (95°C) oven while you cook the others.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a soft, tender interior, smelling of buttery eggs and sweet sautéed vegetables with a savory, melted cheese pull.