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Vegetable Omelette with Spinach, Peppers and Cheese

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
Cook Time 8 minutes
Total Time 13 minutes
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.