Vegetable Omelet with Fresh Herbs

 A quick and easy omelet recipe that is perfect for beginners. Soft eggs, fresh vegetables, and herbs make this a simple and healthy meal for breakfast, lunch, or dinner.

Serves

1–2 people

Ingredients

• 3 eggs 
• 30 ml milk 
• 40 g bell pepper, diced 
• 40 g mushrooms, sliced 
• 30 g onion, finely chopped 
• 30 g spinach 
• 15 g butter or 1 tablespoon olive oil 
• 5 g fresh parsley, chopped 
• 5 g fresh chives, chopped 
• Salt, to taste 
• Black pepper, to taste 

Method

• Crack the eggs into a bowl. Add the milk, salt, and black pepper, then whisk until smooth. 
• Heat a non-stick pan over medium heat and add the butter or olive oil. 
• Add the onion, mushrooms, and bell pepper. Cook for 3–4 minutes until softened. 
• Add the spinach and cook for 1 minute until wilted. 
• Pour the egg mixture into the pan and gently spread it evenly. 
• Cook on low-medium heat for 2–3 minutes until the bottom is set. 
• Sprinkle the fresh parsley and chives over the omelet. 
• Fold the omelet in half and cook for another 1 minute. 
• Serve immediately while warm. 

Beginner Tips

• Use a non-stick pan
  It makes flipping and folding much easier. 
• Cook on medium or low heat
  High heat can burn the eggs quickly. 
• Whisk the eggs well
  This helps make the omelet soft and fluffy. 
• Do not overfill the omelet
  Too many vegetables can make it hard to fold. 
• Fresh herbs add flavor
  Add them near the end for the best taste. 
• Slightly soft eggs are perfect
  The omelet continues cooking after leaving the pan.