A delightful explosion of taste, combining fluffy eggs with a vibrant array of fresh vegetables and gooey cheese. Perfect for busy mornings or relaxed brunches.
Ingredients
Scale:
4 large eggs
2 tablespoons milk (or a dairy alternative)
Salt, to taste
Black pepper, to taste
1/2 cup bell peppers, diced
1/2 cup spinach, chopped
1/4 cup red onion, finely chopped
1/4 cup mushrooms, sliced
1/4 cup cherry tomatoes, halved
1/2 cup shredded cheese (cheddar, mozzarella, or favorite blend)
Fresh herbs (parsley, chives, or basil), chopped (optional)
Avocado slices (optional)
Salsa or hot sauce (optional)
Instructions
Heat a non-stick skillet over medium heat. Add olive oil or butter. Once hot, add bell peppers, onion, and mushrooms. Sauté for about 5 minutes.
Stir in spinach and cherry tomatoes, cooking for an additional 2-3 minutes. Season with salt and pepper, then set aside.
In a large bowl, whisk eggs, milk, salt, and pepper until fluffy.
In the same skillet, add more oil if necessary and reduce heat to low. Pour in the egg mixture, cooking undisturbed for 3-4 minutes.
Spoon the vegetable mixture over half of the omelette and sprinkle cheese on top.
Gently fold the other half of the omelette over the filling. Cook for another 2-3 minutes until cheese is melted and eggs are fully cooked.
Slide the omelette onto a plate and garnish with fresh herbs, avocado, or salsa if desired. Serve immediately.
