About this recipe

A fluffy, golden omelette packed with colorful vegetables — bell peppers, mushrooms, spinach, and onion — cooked in a hot skillet and folded over melty cheese. Quick, satisfying, and naturally gluten-free, this classic breakfast-for-any-meal is endlessly customizable and ready in under 15 minutes.

Instructions

1. 1

   Crack the large eggs into a mixing bowl. Add the milk, fine sea salt, and black pepper. Whisk vigorously for about 30 seconds until the yolks and whites are fully combined and the mixture is slightly frothy. Set aside.

2. 2

   Heat 1/2 tablespoon of olive oil in a skillet over ^[medium-high heat]. Add the yellow onion and red bell pepper and cook, stirring occasionally, for 2–3 minutes until softened. Add the cremini mushrooms and garlic, season with fine sea salt, and cook for another 2 minutes until the mushrooms release their moisture and begin to brown. Stir in the baby spinach and cook for 30 seconds until just wilted. Transfer the vegetables to a plate and wipe the skillet clean.

3. 3

   Return the skillet to ^[medium heat] and add the remaining 1/2 tablespoon of olive oil. Once shimmering, pour in the egg mixture. Let the eggs set at the edges for about 20 seconds, then use a spatula to gently push the cooked edges toward the center while tilting the pan so the uncooked egg flows to the edges. Continue until the eggs are just barely set on top but still look slightly glossy — about 1–2 minutes total.

4. 4

   Scatter the sautéed vegetables evenly over one half of the omelette, then sprinkle the cheddar cheese on top of the vegetables. Using the spatula, fold the bare half of the omelette over the filled half. Slide onto a plate, garnish with fresh chives / parsley, and serve immediately.