Omelets packed with as many vegetables as we can possibly fit inside are one of our favorite meals for breakfast or for dinner. This lovely omelet is brought to you by my awesome husband.
Trust me, you wouldn’t be the slightest bit tempted to recreate my version of an omelet. Mary’s Omelets = Messy Scrambled Egg Skillets. I wasn’t feeling great a couple nights ago, so he offered to make dinner.
Naturally, when I saw what a work of art his prep bowls were, I grabbed my camera. Thanks for the awesome meal, Sean.
- 1 teaspoon olive oil or butter
- 1 tablespoon scallions or green onions sliced thin
- 1/4 cup grape tomatoes sliced in half
- 1/4 cup mushrooms chopped small, these can be sauteed first or added raw
- small handful baby spinach leaves wilted in hot water
- 1/4 cup cheddar cheese shredded or sliced thin
- 4 eggs very lightly whisked together
- Break 4 eggs into a small bowl and whisk them together just for a moment, until they are combined. Place a non stick skillet over low/medium heat on the stove. When the skillet is hot, melt the butter or oil in it and tilt to coat the pan. Pour the eggs into the pan and tilt the pan to evenly cover the bottom with eggs.
- When the eggs start to set, very carefully run your spatula along the edges of the omelet and lift upwards with the spatula. This will prevent the omelet from sticking to the pan and it should also allow the uncooked eggs to run underneath and cook.
- After just a few minutes, when the eggs have turned white on the bottom and are beginning to cook around the edges, place the assorted toppings on one side of the eggs.
- After the toppings have been added, let the omelet cook for another minute or so. Then, lift one side of the omelet and slide the omelet mostly over to the lifted side of the pan and flip the lifted side over on top of the other side. Let it cook for about a minute more to finish the eggs and then slide the finished omelet directly onto a plate. Enjoy!