Garden Fresh Vegetable Omelette

This colourful and nutritious omelette is the perfect way to start your day. It’s packed with fresh vegetables and is incredibly versatile—feel free to swap in whatever veggies you have in your fridge!

Prep time: 10 minutes Cook time: 8 minutes Serves: 1

Ingredients:

• Eggs: 3 large eggs
• Liquid: 1 tablespoon whole milk (or water for a lighter texture)
• Seasoning: Salt and freshly ground black pepper to taste
• Fat: 1 tablespoon unsalted butter (or olive oil)

Vegetables:

• 2 tablespoons diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup sliced button mushrooms
• A small handful of fresh baby spinach

Optional: 2 tablespoons shredded cheddar or feta cheese

Garnish: Fresh chives or parsley, chopped

Instructions:

Prepare the Veggies: Chop all your vegetables before you start cooking. The cooking process goes fast, so having everything ready is key!

Whisk the Eggs. In a medium bowl, crack the 3 eggs. Add the milk (or water), a generous pinch of salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy.

Sauté the Base Aromatics. Melt half of the butter (1/2 tablespoon) in a 9 or 10-inch nonstick skillet over medium heat. Once bubbly, add the diced red onion and bell pepper. Cook for about 2–3 minutes until they begin to soften.

Cook the Mushrooms and Spinach. Add the sliced mushrooms to the pan and cook for another 2 minutes until browned. Finally, toss in the fresh spinach and cook just until wilted (about 30 seconds).

Pour the Eggs. Add the remaining butter to the pan with the veggies, letting it melt to coat the bottom. Pour the egg mixture directly over the vegetables in the pan. Swirl the pan gently to distribute everything evenly.

The Cook and Tilt Technique. As the eggs begin to set around the edges, take a rubber spatula and gently lift the cooked edge, tilting the pan so the uncooked runny egg in the centre flows underneath. Repeat this around the pan until the top is mostly set but still looks slightly moist and glossy.

Fold and Serve. If adding cheese, sprinkle it over one half of the omelette now. Carefully slide the spatula under the half without cheese and fold it over the cheesy half. Let it cook for 30 more seconds to melt the cheese.