Omelette with Cheese and Veggies

Born from classic French technique and adopted as an American breakfast staple, the omelette shines when filled simply. Sharp cheddar melts into sweet red pepper and spinach inside fluffy, butter-cooked eggs.

Serves 1

Estimate for one serving

• 480 cal
• 28g protein
• 6g carbs
• 37g fat
• 2g fiber

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Ingredients

• 3 large eggs
• 1 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup diced red bell pepper
• 1/2 cup packed fresh spinach
• 1/3 cup shredded sharp cheddar cheese

Instructions

1. 1Crack the eggs into a medium bowl.
2. 2Add the milk, salt, and black pepper to the eggs.
3. 3Whisk vigorously with a fork for 30–45 seconds until the mixture is uniform and slightly frothy.
4. 4Heat an 8-inch nonstick skillet over medium heat for 1 minute.
5. 5Add the butter and swirl to coat the bottom and sides of the pan.
6. 6When the butter stops foaming, add the diced red bell pepper and cook for 2 minutes, stirring occasionally.
7. 7Add the spinach and cook for 30 seconds until just wilted.
8. 8Pour the beaten eggs over the vegetables and let sit undisturbed for 10 seconds.
9. 9Using a rubber spatula, gently push the cooked edges toward the center, tilting the pan so the raw egg flows to the edges.
10. 10Continue this motion for about 1–2 minutes until the eggs are mostly set but the top is still slightly glossy.
11. 11Sprinkle the shredded cheddar evenly over one half of the omelette.
12. 12Fold the other half over the cheese using the spatula and cook for 30 more seconds until the cheese melts.
13. 13Slide the finished omelette onto a plate and serve immediately.