Vegetable Omelette

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat olive oil in a non-stick frying pan over medium heat.

   Ongeveer 1 min

2. 2

   Add the chopped yellow onion and bell pepper to the pan and sauté for 3-4 minutes until softened.

   Ongeveer 4 min

3. 3

   Stir in the spinach and cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts.

   Ongeveer 2 min

4. 4

   Remove the cooked vegetables from the pan and set aside in a small bowl.

5. 5

   In a separate bowl, whisk the eggs with milk (if using), salt, and black pepper until well combined and slightly frothy.

   Ongeveer 1 min

   Tip van de kok: Whisking thoroughly incorporates air, making the omelette fluffier.

6. 6

   Return the frying pan to medium heat; if needed, add a tiny bit more olive oil.

7. 7

   Pour the egg mixture into the hot pan, tilting to evenly coat the bottom.

8. 8

   Cook the eggs for 2-3 minutes without stirring, until the edges are set and the center is mostly firm but still slightly moist.

   Ongeveer 3 min

   Tip van de kok: Do not overcook the eggs; a slightly moist center makes for a tender omelette.

9. 9

   Spoon the cooked vegetables over one half of the omelette.

10. 10

    If using, sprinkle the shredded cheese over the vegetables.

11. 11

    Carefully fold the other half of the omelette over the filling using a spatula.

12. 12

    Slide the omelette onto a plate and serve immediately.