restaurant Ingredients

• 2-3 large eggs
• ½ cup total mixed vegetables: bell pepper, onion, mushrooms, spinach
• 2-3 tbsp shredded cheese (cheddar, Swiss, goat)
• 1 tsp butter or oil
• to taste salt and black pepper
• for garnish fresh herbs (chives, parsley)
• 1 tbsp milk or water

list_alt Instructions

1. 1
   Prep all vegetables: dice peppers and onion, slice mushrooms, chop spinach. Sauté in a small skillet with a bit of oil or butter until tender. Season with salt and pepper. Set aside.
2. 2
   In a small bowl, whisk eggs with a pinch of salt and pepper until uniform. Add a tablespoon of milk or water if desired for a fluffier texture.
3. 3
   Heat an 8-inch non-stick skillet over medium heat. Add butter and swirl to coat the pan.
4. 4
   Pour in the beaten eggs. Let them cook undisturbed for a few seconds until the edges just start to set.
5. 5
   Using a spatula, gently push cooked edges toward the center, tilting the pan to let uncooked egg flow into the empty space. Repeat until the top is mostly set but still slightly moist.
6. 6
   Sprinkle cheese and the cooked vegetables over one half of the omelette. Cook for another 30 seconds to melt the cheese.
7. 7
   Carefully fold the empty half of the omelette over the filled half with the spatula. Slide onto a plate.
8. 8
   Garnish with fresh herbs. Serve immediately.