Vegetable Omelette with Spinach, Peppers and Cheese

A well-made omelette is one of the fastest hot breakfasts there is, and a good way to use up odds and ends of vegetables. This one is filled with sautéed bell pepper, onion and spinach and a little melted cheese.

The key points are a nonstick or well-seasoned pan of the right size, medium heat rather than high, and cooking the filling first so the eggs do not have to.

Why cook the filling first?

Raw vegetables release water and take longer to cook than eggs do. If you add them uncooked, you end up with either crunchy vegetables or overcooked, rubbery eggs. A quick sauté also concentrates their flavor.

Filling ideas

• Mushroom, thyme and Swiss cheese.
• Tomato, basil and mozzarella.
• Leftover roasted vegetables and goat cheese.
• Smoked salmon and dill, added at the end without cooking.

Keep the filling to about half a cup in total; more than that makes the omelette hard to fold.

The French and diner styles

There are two main omelette styles. The classic French omelette is pale yellow, soft and slightly runny inside, rolled into a neat oval, and needs constant movement of the pan. The American diner style, which this recipe follows, is cooked a little longer until just set, then folded in half over a filling. It is more forgiving and easier to fill generously.

Vegetable Omelette with Spinach, Peppers and Cheese

A well-made omelette is one of the fastest hot breakfasts there is, and a good way to use up odds and ends of vegetables. This one is filled with sautéed bell pepper, onion and spinach and a little melted cheese.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 1 omelette

Ingredients Method Notes

Ingredients

  

• 2–3 large eggs
• 1 tbsp milk or water optional
• 1 pinch fine sea salt
• 2 tsp butter or olive oil divided
• 2 tbsp red bell pepper finely diced
• 2 tbsp onion finely diced
• 1 handful baby spinach about 1/2 cup
• 2 tbsp grated cheddar or crumbled feta
• black pepper and chives to serve

Method

 

1. Heat 1 teaspoon of the butter in an 8-inch nonstick skillet over medium heat. Cook the pepper and onion for 3 minutes until soft, add the spinach and stir until wilted. Transfer the filling to a plate and wipe the pan.
2. Beat the eggs with the milk and salt until the whites and yolks are completely combined.
3. Return the pan to medium heat with the remaining butter. When it foams, pour in the eggs.
4. Let the eggs set for a few seconds, then push the edges toward the center with a spatula, tilting the pan so the uncooked egg flows underneath. Repeat until the top is softly set but still slightly glossy, about 1–2 minutes.
5. Scatter the filling and cheese over one half. Fold the other half over, cook for 30 seconds more so the cheese melts, and slide onto a plate. Finish with pepper and chives.

Notes

• An 8-inch pan is right for 2–3 eggs. A larger pan makes a thin omelette that tears easily.
• Pull the omelette off the heat while the top still looks a little moist; it continues cooking as you fold.

Storing and reheating

Omelettes are best eaten as soon as they are made. You can sauté a larger batch of filling and refrigerate it for up to 3 days to make morning omelettes quicker.

Substitutions

• Use egg whites only (about 4 whites) for a lighter omelette; cook over slightly lower heat.
• Use any leafy greens such as kale or chard, chopped finely.
• Leave out the cheese or use a plant-based cheese.

Common questions

Why does my omelette turn brown?

The heat is too high. Medium heat gives a pale, tender omelette.

Should I add milk?

A spoonful of milk or water is optional. It makes the eggs slightly softer; too much makes them watery.

Can I make it for several people?

Cook one omelette at a time, keeping finished ones warm in a low oven, or make a baked frittata instead.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.