Classic Spring Vegetable Omelette
A delightful and colorful omelette packed with fresh spring vegetables, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1/2 cups) diced bell peppers
- (1/2 cups) chopped spinach
- (1/2 cups) sliced mushrooms
- (1/4 cups) chopped green onions
- (1/2 cups) shredded cheese (cheddar or your choice)
Instructions
- 1
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 2
Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- 3
Add 1/2 cup diced bell peppers and 1/2 cup sliced mushrooms to the skillet. Sauté for about 3-4 minutes until softened.
- 4
Stir in 1/2 cup chopped spinach and 1/4 cup chopped green onions. Cook for an additional 1-2 minutes until the spinach is wilted.
- 5
Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. Cook for about 5-7 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
- 6
Once the eggs are mostly set, sprinkle 1/2 cup shredded cheese evenly over the top. Cover the skillet and cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.
- 7
Slide the omelette onto a large plate and cut into wedges. Serve warm.
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