Vegetable Omelette
A fluffy, golden omelette filled with sautéed fresh vegetables and melted cheese. Perfect for a quick, nutritious breakfast or brunch any day of the week.
- Total time
- 15 min
- Servings
- 1
- Calories
- 320
- Protein
- 18g
Ingredients
- 3 large eggs
- 1 tablespoon butter
- ½ cup bell pepper, diced
- ½ cup mushrooms, sliced
- ½ cup spinach, chopped
- ¼ cup cheddar cheese, shredded
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Dice the bell pepper, slice the mushrooms, and chop the spinach. Set aside.
- 2
Crack eggs into a bowl, add salt and pepper, and whisk until well combined.
- 3
Heat 0.5 tablespoon butter in an 8-inch non-stick skillet over medium heat. Add bell pepper and mushrooms, sauté for 3-4 minutes until softened.
- 4
Add spinach and cook for 1 minute until wilted. Transfer vegetables to a plate.
- 5
Add remaining 0.5 tablespoon butter to the skillet over medium-high heat. Once foaming, pour in egg mixture and let it settle for 10 seconds.
- 6
Using a spatula, gently push cooked eggs toward the center, tilting the skillet so uncooked egg flows to the edges. Cook for 2-3 minutes until mostly set but still slightly wet on top.
- 7
Distribute cooked vegetables and cheese over one half of the omelette. Fold in half and slide onto a plate.
Tools you’ll need
- 8-inch non-stick skillet
- mixing bowl
- whisk
- spatula
- cutting board
- chef's knife
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