Buttery Veggie Omelet
Fluffy two-egg omelet folded around sautéed vegetables, cooked in butter until golden. Ready in 10 minutes — the ultimate quick breakfast.
- Total time
- 10 min
- Servings
- 1
- Calories
- 220
- Protein
- 13g
Ingredients
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Open the appInstructions
Step 1
Sauté the chopped vegetable in a nonstick skillet over medium heat until soft, about 3 minutes.
Step 2
Transfer the vegetable to a plate and add 0.5 tbsp butter to the skillet.
Step 3
Whisk the eggs with a pinch of salt and pepper, then pour into the skillet and tilt to spread.
Step 4
Cook undisturbed until edges set but the center still jiggle slightly, about 2 minutes.
Step 5
Slide the omelet onto a plate, add the vegetable to one half, then fold in half and serve.
Tools you’ll need
- nonstick skillet, 8–10 inch
- whisk
- spatula
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