5 from 1 review

An omelet is a healthy, tasty, and easy dish any time of day!


Units Scale
  • 2 tablespoons bell pepper, small dice
  • 2 tablespoons cup mushrooms, chopped
  • 2 tablespoons cup onion, small dice
  • 1/2 cup fresh spinach, de-stemmed, lightly chopped
  • 2 tablespoons cup shredded cheddar cheese
  • 2 tablespoons butter, divided
  • 3 eggs beaten
  • olive oil
  • kosher salt


  1. Heat a 10-inch skillet (ceramic or non-stick is the best choice).
  2. Once the pan is hot, drizzle with olive oil and add 1 tablespoon of butter to the pan.
  3. Add bell pepper, mushrooms, and onion to the pan and sprinkle with a pinch of salt.
  4. Sauté until the vegetables are crisp tender, about 2 minutes.
  5. Add spinach to the pan; sauté until spinach begins to wilt, about 1 minute.
  6. Add 1 tablespoon of butter to the pan, swirling until the butter melts.
  7. Add a pinch of salt to the beaten eggs, and add the eggs to the pan.
  8. As soon as you add the eggs, shake the pan while vigorously stirring the eggs with a heat-resistant spatula, scraping down the sides of the pan for about a minute or two until the eggs begin to set.
  9. Pick up the pan and give it a shake so that the egg mixture slides to the side of the pan away from the handle.
  10. Sprinkle the cheese on top of the egg mixture.
  11. Beginning with the side of the mixture settled on the side of the pan closest to the handle, fold the egg mixture in half. Then fold the mixture closest to the edge of the skillet towards the center. The folded omelet should be thicker in the middle and taper towards the end.
  12. Using a spatula, hold the egg mixture in place while inverting the pan so you can lay the omelet on a plate with the folded side down.
  13. Enjoy!


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Chef Sandra's Top 10 Fruits and Vegetables for Weeknight Cooking

Top 10 Fruits and Vegetables for Weeknight Cooking

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