This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It’s ready in about 10 minutes, so a healthy breakfast is never far away!
If you’re like me (and I know you are!) you love a healthy breakfast – whether it’s eaten in the morning or at dinnertime. There’s just something about breakfast food that’s so good!
This vegetarian omelet with spinach is as tasty as it is healthy. During the week I’m all about make-ahead breakfasts that I can eat on the run, but on the weekend I love taking a few extra minutes to make fresh eggs. This omelet recipe is very simple and only takes about ten minutes to cook. With my tips on how to make the perfect omelet, you’ll be a pro in no time!
When looking for the perfect breakfast, what do you look for? I look for something that’s going to fuel my day. without making me feel bogged down or lazy. This omelet with spinach recipe ticks off every box of my good breakfast checklist. I especially love that it’s chock full of farm fresh vegetables like tomatoes, peppers, and mushrooms, to help start the day off on a nutritious foot.
How to make an omelet
Eggs cook quickly, so you’ll want to be sure to have all of your ingredients prepped and ready to go before you start cooking. For this vegetarian omelet, that means shredding the cheese and sauteeing the vegetables. Then, heat up your smallest pan and coat it in butter. When both the mix and the pan are ready, pour your egg mixture into the pan. Using a small pan will result in a thicker, fluffier omelet. The smaller omelet is also much easier to handle when it’s time to flip it!
You will see that the eggs fill the pan, settling in at the sides. From there it is just a simple matter of making sure the omelet cooks evenly. You do this by pushing the cooked parts of the egg ever so gently towards the center, making sure not to break the omelet. You’ll know your eggs are done when the liquid look is gone and the omelet has a slight sheen to it.
Once the omelet is cooked, you will need to add your ingredients. I recommend spinach, cheese, and tomatoes, but you can add whatever your heart desires. Place your ingredients on one side of the omelet. From there you just fold the omelet over, cover it, it cook it for another minute or two so the cheese gets nice and melty. Flip it out of the pan and onto a plate and enjoy!
Tips for the best omelet
Always cook an omelet on medium-low heat. That way you’ll have plenty of time to move the egg around and get each part cooked evenly. Otherwise, some parts can start to brown and stick to the pan while other parts are still raw. I also recommend that you use a rubber spatula so you can properly move the eggs around.
Another tool that will make your life way easier is an omelet pan. These pans have sloping sides that help with moving the egg mixture around and getting the omelet out. If you don’t have one of these, a regular pan with sloped sides should do just as well.
What can I put in an omelet?
I love going to the farmers market and grabbing whatever looks good or going through the fridge seeking out any bits and bobs that are left from the week. This vegetable omelet with spinach is a classic, but you can also try a spinach-artichoke omelet or a chorizo omelet. I also love making omelets with smoked salmon and feta or leftover steak with sauteed peppers and onions. The only limit here is your imagination! Just make sure your fillings are cooked before you add them to the eggs.
With these tips, you’re ready to become an omelet master!
Vegetarian Omelet with Spinach
This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It's ready in about 10 minutes, so a healthy breakfast is never far away!
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup spinach chopped coarsely
- 1 small tomato finely diced (about 1/4 cup)
- ¼ red bell pepper finely diced (about 1/4 cup)
- 2 mushrooms cleaned and sliced thinly
- 1 ounce Swiss cheese shredded
- In a small bowl, whisk eggs and milk until well blended
- Spray a small non-stick omelet pan or skillet with cooking spray. Saute mushrooms and peppers until soft, about 3 minutes. Remove from pan and set aside.
- Melt the butter in the pan. Pour in the egg mixture, tilting the pan to coat the bottom. Lift up the cooked edges of eggs to allow uncooked eggs to be cooked. When the top of eggs are thickened and no liquid eggs remain, season with salt and pepper.
- Add spinach, tomatoes, mushrooms, peppers, and cheese to one side of the omelet
- Fold omelet in half. Cover and cook 1-2 minutes, or until cheese is melted. Serve immediately.