Ingredients
Vegetables
- 1 tablespoon olive oil
- ¼ cup red onions, finely chopped
- ¼ cup red bell peppers, finely chopped
- ¼ cup mushrooms, sliced
- 1 cup baby spinach
- Salt and pepper to taste
Egg Mixture
- 2-3 eggs
- 1 tablespoon water
Toppings
- 2 tablespoons shredded cheddar cheese
- Fresh parsley for serving
Instructions
- Sauté Vegetables: Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat. Add the finely chopped red onions, red bell peppers, and sliced mushrooms, cooking until they become crisp tender, about 3-5 minutes. Stir in the baby spinach and cook until wilted, approximately 1 minute. Transfer the cooked vegetables to a small bowl and wipe down the skillet.
- Prepare Egg Mixture: In a small bowl, crack and beat the eggs with the tablespoon of water until combined and slightly frothy.
- Cook Eggs: Pour the beaten eggs into the same skillet over medium heat. As the eggs begin to set around the edges, use a spatula to gently push the cooked portions toward the center, tilting and rotating the skillet to allow uncooked egg to flow into empty spaces. Continue this until the eggs are almost set but still slightly runny on top.
- Add Filling and Fold: Spoon the sautéed vegetables onto one half of the omelet and sprinkle the shredded cheddar cheese on top. Carefully place a spatula under the unfilled half of the omelet and fold it over the filling.
- Serve: Gently slide the folded omelet from the skillet onto a serving plate. Season with salt and pepper to taste and garnish with fresh parsley. Serve immediately for best flavor and texture.
Notes
- Best enjoyed immediately for optimal texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Use a non-stick skillet to prevent sticking and ensure easy folding.
- Adjust vegetables or cheese to your preference for customization.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
