Veggie Omelette
A properly cooked omelette should be barely set on the outside and soft inside — not browned and rubbery. Sauté the vegetables first, then pour in the eggs over medium-low heat, lifting the edges to let uncooked egg run underneath. Fold once and serve immediately.
Breakfast · Vegetarian • 15 min
Servings:1 servings
Ingredients
- 2 large eggs
- 1 tablespoon water or whole milk
- kosher salt
- freshly ground black pepper
- 1 tablespoon unsalted butter, divided
- 2 tablespoons bell pepper, finely diced
- 2 tablespoons yellow onion, finely diced
- ½ cup baby spinach, loosely packed
- 2 tablespoons shredded sharp cheddar cheese
Steps
- In a small bowl, whisk the eggs, water, salt, and pepper until uniformly yellow and slightly frothy. Set aside.
- Melt ½ tablespoon of the butter in an 8-inch nonstick skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until just wilted, about 30 seconds. Transfer the vegetables to a small plate and wipe out the skillet with a paper towel.
- Return the skillet to medium-low heat and melt the remaining ½ tablespoon butter, swirling to coat the bottom of the pan evenly.
- Pour the eggs into the skillet and let them set undisturbed until the edges just begin to firm up, about 30 seconds. Using a silicone spatula, gently pull the set edges toward the center, tilting the pan so the uncooked egg flows underneath. Repeat around the edges of the pan until the surface is mostly set but still glossy and the eggs no longer run freely.
- Sprinkle the cheese over one half of the omelette, then spoon the sautéed vegetables over the cheese. Cook until the bottom is pale golden and the top is just set, about 1 minute.
- Slide the spatula under the unfilled half and fold it over the filling. Tilt the pan and slide the omelette onto a warm plate. Serve immediately.
