Vegetable Omelette

A folded French-style omelette filled with sautéed peppers, onion, mushrooms, and spinach; a quick breakfast or light brunch for two.

Instructions

1. 1

   Melt 1 1/2 tsp of the butter in an 8-inch nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until they begin to soften, 2-3 minutes.

2. 2

   Add the mushrooms and cook over medium heat until they give off their moisture and the pan looks mostly dry, 2 minutes. Stir in the spinach and cook just until wilted, 30-60 seconds, then transfer the vegetables to a plate.

3. 3

   Crack the eggs into a bowl and add the milk, salt, and pepper. Whisk for 30-45 seconds until the whites and yolks are fully combined and slightly frothy.

4. 4

   Wipe out the skillet if needed, then melt the remaining 1 1/2 tsp butter over medium-low heat. Pour in the eggs and swirl the pan so they cover the surface evenly.

5. 5

   As the eggs begin to set, use a spatula to gently pull the cooked edges toward the center, tilting the pan so uncooked egg flows underneath. Cook until the surface is mostly set but still a little glossy on top, 2-3 minutes.

6. 6

   Spoon the vegetables over one half of the omelette, leaving a small border at the edge. Cook for 30 seconds more over low heat until the bottom is pale golden and the top is just set.

7. 7

   Use the spatula to fold the empty half over the filling. Let it sit for 20-30 seconds to warm through, then slide onto a plate and serve right away, cutting in half if desired.

Tips for the Best Vegetable Omelette

• Cook the vegetables until any released moisture has evaporated; a wet filling can make the omelette split.
• Keep the heat at medium-low once the eggs go in. High heat browns the eggs too quickly and can make them rubbery.
• Use an 8-inch skillet for a thicker omelette that is easier to fold. A larger pan will make a thinner omelette that cooks faster.
• For a richer omelette, replace the milk with 1 tbsp (15 ml) heavy cream. For a lighter texture, you can omit the milk entirely.
• If you want cheese, add 1/4 cup (25 g) shredded cheddar, Swiss, or Gruyère with the vegetables just before folding.
• You can chop the vegetables a day ahead and refrigerate them in an airtight container so breakfast comes together faster.

Storage and Reheating

A vegetable omelette is best eaten right after cooking, when the eggs are still soft. If needed, refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a covered skillet over low heat or in the microwave in short bursts, just until warmed through.

Frequently Asked Questions

Tags