Vegetable & Herb Omelette

Instructions

1. 1

   Bring all eggs to room temperature by removing them from the refrigerator 10 minutes before cooking.

2. 2

   Dice the bell pepper, onion, and mushrooms into small, uniform pieces, then pat the mushrooms dry with paper towels to remove excess moisture.

3. 3

   Heat a 10-inch non-stick skillet or well-seasoned cast iron pan over medium-high heat for about 1 minute until evenly warmed.

4. 4

   Add 1 tablespoon of butter to the pan and swirl until foaming but not browning, about 30 seconds.

5. 5

   Sauté the diced onion and bell pepper together until the onion becomes translucent and edges soften, approximately 2 minutes, then transfer to a small plate.

6. 6

   Return the same pan to medium-high heat and add the remaining tablespoon of butter, allowing it to foam again.

7. 7

   While the butter heats, whisk the room-temperature eggs with milk, salt, pepper, and garlic powder in a bowl until just combined and slightly frothy, taking care not to overbeat.

8. 8

   Pour the whisked egg mixture into the foaming butter and let it sit undisturbed for about 15 seconds to begin setting.

9. 9

   Use a rubber spatula to gently push the cooked egg edges toward the center of the pan, tilting the skillet so uncooked egg flows to the edges.

10. 10

    Once the eggs are mostly set but the top surface still appears slightly wet, sprinkle the sautéed vegetables, spinach, mushrooms, cheese, ham if using, and fresh herbs across one half of the omelette.

11. 11

    Fold the omelette in half over the fillings using your spatula, ensuring the fold is clean and the ingredients stay contained.

12. 12

    Cook for an additional 30 seconds to allow the cheese to begin melting and the spinach to wilt slightly.

13. 13

    Slide the finished omelette onto a warm plate and serve immediately while the interior is still slightly creamy and the cheese is melted.

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