Instructions

Step 1: In a bowl, whisk together eggs, milk (if using), salt, and pepper until well combined.

Step 2: Heat olive oil or butter in a nonstick skillet over medium heat. Add mushrooms and bell pepper, sautéing for 2-3 minutes until softened. Add spinach and cook for another minute until wilted. Transfer veggies to a plate.

Step 3: Pour the egg mixture into the skillet. Let cook undisturbed for 1-2 minutes, then gently push the edges toward the center, letting uncooked egg flow to the edges.

Step 4: Once mostly set, spoon the sautéed veggies onto one half of the omelette. Fold the other half over the filling.

Step 5: Cook for another 30 seconds to 1 minute, then slide onto a plate.

Step 6: Garnish with fresh herbs if desired and serve warm.

Storage Information

This omelette is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet or microwave.