Garden Fresh Veggie Omelet
This garden-fresh veggie omelet is filled with fresh baby spinach, cherry tomatoes, and grated cheddar then topped with sliced avocado. It’s a satisfying breakfast that will fill you up without weighing you down. Ready on the stovetop in 12 minutes, this omelet is a delicious way to start your day.
There is an art to making a pretty omelet. If you’ve never tried it before it can be intimidating. However, with patience, the proper pan, and a few pointers, you will be rolling out gorgeous omelets in no time.
Like this yummy veggie omelet. It’s filled with raw baby greens, quartered cherry tomatoes, and fresh grated cheddar. Serve it up hot, topped with avocado slices for a wonderfully light but filling breakfast.
Always remember: if you end up with a fail, you can always mix the veggie omelet up completely and call it a loaded veggie scramble!
It may surprise you that the “proper pan” isn’t necessarily a non-stick pan. Yes, I prefer non-stick for an omelet, this is the one I used in the pictures along with a 10″ lid, but I’ve had plenty of luck making omelets in a stainless steel pan as well. The “proper pan” is one with shallow, sloped, sides to help roll the omelet out of the pan, and a fitted lid to lock in the heat. Combined with a medium low flame, the lid will allow the omelet will cook slowly on both the top and bottom at the same time, producing an omelet that is neither burnt on bottom nor undercooked on top.
Prior to turning on the stove have all ingredients ready. Chop the veggies and shred the cheese. Beat the eggs together with the half & half, salt, and dill. Have a plate ready to catch the finished product.
Heat the pan over medium low heat and then use butter, oil, or cooking spray to liberally cover the pan. I prefer butter for the flavor it adds. My way: open up one end of a stick of butter. While holding the wrapped end, rub the other end over the pan to coat. With this method I get more even coverage while using less butter.
Allow the butter to heat for about 30 – 60 seconds before adding the eggs. Once the eggs are in the pan, quickly add the baby greens, tomatoes, and cheese in a wide line down the center of the eggs. This should take less than 30 seconds if you have everything at hand.
Place the lid on top, note the time and don’t move the pan for at least 2 minutes. This will allow the eggs to set and to form a barrier that will keep them from sticking.
Note: When topping the omelet, think of it as a pizza, not a burrito. A little goes a long way and too much filling means that you won’t be able to roll or transfer the omelet out without it falling apart.
After 2 minutes, lift the cover and gently shake the pan. The whole omelet should move together as one, but the center should not yet be fully set (it should be a bit jiggly). Replace the cover and cook 1 – 2 minutes more. You will know the omelet is done when the center is still shiny, but no longer jiggles and the omelet moves freely in the pan. The residual heat will continue to cook the rest of the omelet once it’s removed from the pan.
Problems? If the center is set but the omelet doesn’t move, use the spatula to gently loosen the sides of the omelet. You most likely did not use enough butter, oil, or cooking spray. Next time be sure to add cold oil to a hot pan to get the best non-stick power you can, and allow the oil to heat for 60 seconds or so prior to adding the eggs.
If the top is still raw (very jiggly) like the picture above but the omelet shakes free from the bottom of the pan, replace the cover and lower the heat as far as it will go. Most likely the heat was turned up too high, causing the bottom to cook faster than the top. Check it again after a minute or two.
To roll out the omelet use a combination of a rubber mixing spatula – the kind you use to scrape down a bowl – and the pan itself. The mixing spatula will give you more control than a turning spatula. Use the spatula to lift one side of the omelet up and towards the middle. At first, you will need to hold it in place with the spatula while you slide the omelet from the pan onto a plate. Before the omelet drops, use the lip of the pan to lift the remaining side and roll it over the top of your omelet. With practice, you’ll be able to drop the omelet and finish the roll using just the pan.
Top this veggie omelet with sliced avocado and serve immediately. With a little practice, you will be able to roll out gorgeous omelets in no time.
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Garden Fresh Veggie Omelet
Ingredients
For the egg base:
- butter or oil – for the pan
- 2 eggs
- 1/8 teaspoon dried dill
- pinch of kosher salt
For the filling:
- 4 cherry tomatoes
- 1/4 ounce chopped leafy baby spinach (approx. 1/4 cup)
- 1/2 ounce shredded cheddar (approx. 2 tablespoons)
Instructions
- Chop baby greens, quarter the cherry tomatoes, shred the cheese.
- Beat together the eggs and dill with a pinch of salt.
- Heat the pan over medium low heat, then use butter or oil to liberally cover the pan. Allow the butter to heat for about 60 seconds before adding the well beaten egg mixture.
- Allow the egg to set, it will turn opaque, then add the baby greens, tomatoes, and cheese in a wide line down the center of the eggs.
- Cover and allow to cook 2 minutes without disturbing. Remove the cover and gently shake the pan. The whole omelet should move together as one, but the center should not yet be fully set (it should be a bit jiggly). Replace the cover and cook 1 – 2 minutes more.
- You will know the omelet is done when the center is still shiny, but no longer jiggles and the entire omelet moves freely in the pan.
- To remove the omelet from the pan without breaking, use a rubber mixing spatula – the kind you use to scrape down a bowl. Use the spatula to carefully lift one side of the omelet up and roll it towards the middle, over the fillings. Holding the top flap in place with the spatula, lift the pan and slide the omelet from the pan onto a plate, folded side first. After the omelet drops onto the pan, use the lip of the pan to fold the remaining side over the top of your omelet.
- Serve immediately.
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Notes
Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
This is so simple and came out better than most omelettes i’ve tried. I followed your recipe exactly and can’t wait to try different combinations for fillings:).
Excellent! I’m glad to hear it was successful!!
The best directions I’ve ever read to make an omelette! The lid! That’s where I’ve been going wrong. Looks delicious! I can’t wait to make it!
I’m glad I’m not the only one that’s been making that mistake! I am shocked by how many “omelet” pans are on the market for the home cook and don’t include lids.