Vegetable and Cheese Omelet
Fluffy eggs folded around sautéed mushrooms, peppers, and spinach, then topped with creamy cheddar and fresh herbs.
Ingredients (serves 2)
- 4 eggs
- 1 cup mushrooms
- 1 bell pepper
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 clove garlic
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Slice mushrooms and chop pepper. Heat 1 tablespoon butter in a skillet over medium heat and sauté vegetables with minced garlic until tender, about 5 minutes. Season with salt and pepper. Remove and set aside.
- 2
Whisk eggs in a bowl with salt and pepper.
- 3
Melt remaining butter in an 8-inch nonstick skillet over medium heat. Pour in half the eggs and let sit 30 seconds, then gently push toward center as they set.
- 4
When top is still moist but bottom is set, spoon half the vegetables and cheese on one half of omelet.
- 5
Fold omelet in half and slide onto a plate. Repeat with remaining ingredients for second omelet.
