Vegetable Omelette
Fluffy eggs wrapped around sautéed bell peppers, onions, and mushrooms. Finished with melted cheese for a restaurant-quality breakfast in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 2 tbsp butter
- ½ large bell pepper, diced
- 4 oz mushrooms, sliced
- ¼ medium yellow onion, diced
- 4 large eggs
- ½ cup cheddar cheese, shredded
- 1 pinch salt and pepper to taste
Instructions
- 1
Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until no whites remain visible.
- 2
Dice the bell pepper, slice the mushrooms 1/4-inch thick, and dice the onion.
- 3
Melt 1 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming, ~1 minute.
- 4
Add bell pepper, mushrooms, and onion; cook until edges soften and mushrooms release liquid, ~4 minutes.
- 5
Transfer vegetables to a plate. Reduce heat to medium.
- 6
Add remaining 1 tbsp butter to the skillet and swirl to coat the bottom evenly.
- 7
Pour beaten eggs into the skillet. Let sit undisturbed for 30 seconds until bottom begins to set.
- 8
Using a spatula, gently push cooked edges toward the center, tilting the pan so raw egg flows to the edges.
- 9
Once the top is mostly set but still slightly wet, ~2 minutes total, scatter cheese and vegetables over one half.
- 10
Fold the omelette in half. Slide onto a plate and serve immediately.
Tools you’ll need
- 10-inch nonstick skillet
- bowl
- whisk
- spatula
- cutting board
- chef's knife
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