Vegetable Omelette
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Breakfast
Vegetable Omelette
A good vegetable omelette is tender, not browned, and folds around a hot vegetable filling. The keys are low heat and not overfilling. This makes one omelette and scales by the egg.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/4 cup diced bell pepper
- 1/4 cup sliced mushrooms
- 1/4 cup baby spinach
- 2 tablespoons shredded cheese
- 1 tablespoon butter
- salt and pepper
Directions
- Whisk the eggs, milk, salt, and pepper until fully blended.
- Melt half the butter in a nonstick skillet over medium-low heat and soften the pepper and mushrooms, about 3 minutes. Add the spinach to wilt, then set the vegetables aside.
- Melt the rest of the butter and pour in the eggs. Swirl to coat the pan.
- As the edges set, lift them and tilt so the raw egg runs underneath.
- When the top is just barely set, add the vegetables and cheese to one half and fold over. Slide onto a plate.
Tips and variations
- Low and slow keeps the omelette tender and pale.
- Cook the filling first so the eggs do not overcook while the vegetables soften.
- A nonstick pan and a silicone spatula make the fold easy.
- Do not overfill. Too much filling tears the omelette.
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Common questions
- Why is my omelette tough
- Heat too high or cooked too long. Use medium-low and pull it off while just set.
- Can I make it without milk
- Yes. Milk adds softness but the omelette works without it.
- What vegetables work best
- Quick-cooking ones like pepper, mushroom, spinach, onion, and tomato.
- How do I keep it from sticking
- Use a nonstick pan and enough butter, and let the eggs set before moving them.
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