- Chop all the vegetables into small, even pieces.
- Crack the eggs into a bowl, add milk, salt, and pepper, and whisk until well combined.
2. Sauté the Vegetables
- Heat butter or olive oil in a non-stick skillet over medium heat.
- Add the onions, bell peppers, and mushrooms and sauté for 2-3 minutes until softened.
- Stir in spinach and tomatoes and cook for another 30 seconds.
- Remove veggies from the pan and set aside.
3. Cook the Omelette
- Reduce heat to low and pour the beaten eggs into the pan.
- Let cook undisturbed for 1-2 minutes until the edges start to set.
- Gently push the edges inward with a spatula, tilting the pan to let uncooked egg flow underneath.
4. Add the Fillings & Fold
- Once mostly set, sprinkle the sautéed veggies and cheese over half the omelette.
- Carefully fold the omelette in half and cook for 30 more seconds until cheese melts.
5. Serve & Enjoy!
- Slide onto a plate and garnish with fresh herbs, avocado, or hot sauce.
Serving & Storage Tips
- Serving: Pair with whole-grain toast, a side salad, or roasted potatoes.
- Storage: Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a skillet over low heat for 1-2 minutes or microwave in short bursts.
Variations & Customizations
- Protein Boost: Add cooked chicken, tofu, or turkey.
- Low-Carb Option: Skip the cheese and add extra veggies.
- Spicy Kick: Mix in jalapeños or red pepper flakes.
- Dairy-Free: Use dairy-free cheese or skip the cheese entirely.
FAQs
1. How do I make my omelette extra fluffy?
Whisk the eggs well and add a splash of milk or water. Cooking over low heat also helps!
2. Can I use frozen vegetables?
Yes! Just thaw and drain them before adding to the pan to avoid excess moisture.
3. How do I prevent my omelette from breaking?
Use a non-stick pan, cook on low heat, and don’t overfill with toppings.
continued on next page
