Classic Veggie Omelet
This Classic Veggie Omelet is a protein-packed, quick, and delicious breakfast option. Made with fluffy eggs, fresh vegetables, and a sprinkle of cheese, it's a great way to start your morning with a nutritious and flavorful meal.
Equipment
- Non-stick skillet
- Whisk or fork
- Mixing bowl
- Cutting board & knife
- Spatula
Ingredients
- 2 large eggs
- ¼ cup bell peppers (diced)
- ¼ cup mushrooms (sliced)
- ¼ cup spinach (chopped)
- 2 tablespoon onion (finely chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (or olive oil)
- 2 tablespoon shredded cheese (cheddar or feta)
- 1 tablespoon milk (optional, for fluffier eggs)
Instructions
Prepare the Ingredients:
- Wash and chop the bell peppers, mushrooms, spinach, and onion.
Beat the Eggs:
- In a mixing bowl, whisk together the eggs, salt, black pepper, and milk until fully combined.
Cook the Vegetables:
- Heat a non-stick skillet over medium heat.
- Add butter (or olive oil) and sauté the onions, bell peppers, and mushrooms for about 2 minutes, until softened.
- Add the chopped spinach and cook for another 30 seconds.
Cook the Omelet:
- Lower the heat to medium-low and pour the whisked eggs over the vegetables.
- Let the eggs cook without stirring for about 2 minutes, until the edges start to set.
- Sprinkle the shredded cheese on one side of the omelet.
Fold and Serve:
- Use a spatula to gently fold the omelet in half.
- Cook for another 30 seconds, then slide onto a plate.
- Garnish with extra cheese or herbs and serve immediately!