Vegetable Omelette
To prepare a vegetable omelette, start by whisking a few eggs in a bowl and seasoning them with salt and pepper. In a skillet, heat some oil or butter over medium heat, then add your choice of chopped vegetables, such as bell peppers, onions, spinach, and mushrooms. Sauté the vegetables until they are tender. Next, pour the whisked eggs over the vegetables, allowing them to cook until the edges begin to set. Gently lift the edges with a spatula to let the uncooked eggs flow underneath. Once the omelette is mostly set, you can add cheese if desired. Carefully fold the omelette in half and let it cook for another minute. Serve hot and enjoy!
Equipment
- 1 Pan
- 1 Spatula
- 1 Whisk
- 1 Bowl
Ingredients
- 2 to 3 Units Eggs
Combination of Vegetables
- 1/4 cup Bell peppers Chopped
- 1/4 cup Onions Chopped
- 1/4 cup Tomatoes (diced) Diced
- 1 cup Spinach Fresh
- 1/4 cup Mushrooms Sliced
- 1/4 cup Cheese (optional) Shredded cheese(cheddar, mozzarella, or your favorite)
- Salt To taste
- Pepper To taste
- 1 tbsp Oil or Butter
Instructions
- Prepare Your Ingredients: Start by washing and chopping all the vegetables you intend to use. Having everything prepped will make the cooking process smoother and faster.
- Whisk the Eggs: In a medium bowl, crack 2 or 3 eggs and whisk them vigorously until the yolks and whites are combined. Add a pinch of salt
- Heat the Pan: Place a non-stick skillet over medium heat and add a tablespoon of oil or butter. Allow it to heat until shimmering (but not smoking)
- Cook the Vegetables: Add the chopped vegetables to the skillet. Sauté them for about 3-4 minutes or until they're slightly softened. If you're using spinach, add it toward the end, as it wilts quickly.
- Add the Eggs: Pour the beaten eggs over the sautéed vegetables in the skillet. Gently swirl the pan to ensure the eggs spread evenly among the veggies.
- Cook the Omelette: Let the omelette cook for about 2-3minutes without stirring. As the edges begin to set, you can gently lift themwith a spatula, allowing the uncooked eggs to flow to the edges. If you’reusing cheese, sprinkle it on one half of the omelette at this point.
- Fold and Serve: Once the eggs are mostly set but stillslightly runny on top, use the spatula to carefully fold the omelette in half.Cook for an additional minute until the cheese melts and the eggs are fullycooked but still moist.
- Garnish and Enjo: Slide the omelette onto a plate andgarnish with fresh herbs if desired. Serve warm, and enjoy your nutritiousvegetable omelette!