Quick & Easy Veggie Omelet

"This veggie omelet is filled with baby greens, cherry tomatoes, and grated cheddar. Top with sliced avocado for a deliciously healthy way to start your day."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

For the egg base: – eggs – dried dill – kosher salt For the filling: – cherry tomatoes – chopped leafy baby greens – shredded cheddar

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Yield

1 OMELET

prep time

10 MINUTES

total time

15 MINUTES

COOK TIME

5 MINUTES

Veggie Omelet

1. Chop baby greens, quarter the cherry tomatoes, shred the cheese.

Instructions

2. Beat together the eggs and dill with a pinch of salt.

Instructions

3. Heat the pan over medium low heat, then use butter, oil, or cooking spray to liberally cover the pan. Allow the butter to heat for about 60 seconds before adding the well beaten egg mixture.

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4. 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.

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5. 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.

Instructions

6. 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.

Instructions

7. 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.

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8. Serve immediately.

Instructions

Make it the perfect breakfast with an Easy Bacon Weave!

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Enjoy!

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