Food & Drink Magazine

Veggie Omelet

By Chelseajmartin

Veggie Omelet

Loaded Veggie Omelet- whipped this one up for Sunday brunch. Top it off with a bit of hot sauce and you’re good to go!

Makes 2 Omelets


1 small shallot chopped

1 tsp chopped garlic

3-4 mushrooms sliced

8 cherry tomatoes sliced

1 Tbs fresh chopped basil

1/2 cup fresh spinach chopped

4 eggs whisked

1/2 cup white cheese

Drizzle of olive oil


Preheat the oven to “warm” or 170 degrees. Bring a small saute pan or small omelet pan to a warm.

Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender. Toss in the tomatoes and spinach and remove the pan from the heat.

Pour a layer of the egg into a small omelet pan or small saute pan. As the egg starts to cook run a spatula around the edge to loosen the egg. Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg. Gently fold the egg over the filling.

Slide the omelet onto a small oven safe plate and put it in the oven.

Repeat for the second omelet!

This photo and recipe are now hosted on Food Gawker. Check it out! Fresh Veggie Omelet

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