This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!
salt and pepperYou can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.
¼cupsliced black olives
1teaspoonchopped fresh basilYou can substitute ½ teaspoon of dried basil.
2tablespoonsgrated Parmesan cheese
Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.
Tips for SuccessA few tips to get you off and running to make the perfect omelette:
Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
Take the time to saute the vegetables before you add them to the omelette. It will add a lot of great flavor!
Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette. Adding milk or cream is not necessary.
When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.