Description
A classic griddle omelet with sautéed vegetables and melted cheese, perfect for a quick and delicious breakfast or brunch. This recipe uses a two-part fold technique for a beautifully cooked omelet that can be served slightly runny or fully cooked through.
Ingredients
Scale
Egg Mixture
- 3 large eggs, beaten well with a pinch of salt
Fillings
- ½ cup assorted vegetables (such as bell peppers, onions, mushrooms, tomatoes), chopped
- 1-2 ounces cheese (cheddar, Swiss, or your choice), shredded or sliced
Other
- 1 tablespoon butter
- Salt and pepper, to taste
- Parsley for garnish, optional
Instructions
- Sauté Vegetables: Heat a skillet or griddle over medium heat and sauté the assorted vegetables for about one minute until they soften slightly. Set aside.
- Preheat Griddle: Heat the griddle until hot enough that a drop of water dances vigorously on the surface.
- Butter the Griddle: Add butter to the hot griddle and quickly move it around with a spatula to coat the cooking surface evenly. Wait until the butter stops bubbling.
- Cook Eggs: Pour the beaten eggs onto the griddle and use a spatula to shape them into a rough rectangle.
- Add Fillings: Sprinkle the sautéed vegetables and cheese evenly over one half of the egg rectangle. Season with salt and pepper as desired.
- Fold Omelet: Perform a two-part fold: first fold the top edge of the egg over the fillings, then fold the bottom half over the top fold to enclose the fillings completely.
- Finish Cooking: Choose one: either remove the omelet from heat to serve slightly runny inside, or place the folded omelet seam-side down back on the griddle and cook for about 30 seconds to fully cook the eggs and melt the cheese.
- Garnish and Serve: Transfer the omelet to a plate, garnish with chopped parsley if desired, and serve immediately.
Notes
- You can use any combination of vegetables such as spinach, zucchini, or asparagus.
- Cheese options include cheddar, mozzarella, Swiss, or goat cheese depending on preference.
- To make this recipe vegetarian, omit any meat products if added as vegetables.
- For easier folding, use a spatula to carefully lift edges without breaking the omelet.
- If you prefer a fully cooked omelet, be sure to fold and cook the omelet seam side down for an additional 30 seconds.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 555 mg
