Veggie Omelette

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup baby spinach
• 1/2 cup diced bell pepper
• 1/2 cup sliced mushrooms
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• salt and black pepper

Directions

1. Crack the eggs into a bowl, add the milk, a pinch of salt, and a few grinds of black pepper, then whisk everything together until smooth.
2. Melt half the butter in a nonstick skillet over medium heat, then add the onion, bell pepper, and mushrooms and cook for about 3 minutes until softened.
3. Stir in the spinach and cook for one more minute until wilted, then transfer the veggies to a plate and wipe the pan clean.
4. Melt the remaining butter in the pan over medium-low heat, pour in half the egg mixture, and swirl to cover the bottom evenly.
5. When the edges start to set, scatter half the veggie mixture and half the cheese over one side, then fold the omelette in half and slide onto a plate.
6. Repeat with the remaining egg mixture, veggies, and cheese to make a second omelette, then cut each in half to serve four portions.

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