Vegetable Omelette

Step 1

Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until no whites remain visible.

Step 2

Dice the bell pepper, slice the mushrooms 1/4-inch thick, and dice the onion.

Step 3

Melt 1 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming, ~1 minute.

Step 4

Add bell pepper, mushrooms, and onion; cook until edges soften and mushrooms release liquid, ~4 minutes.

Step 5

Transfer vegetables to a plate. Reduce heat to medium.

Step 6

Add remaining 1 tbsp butter to the skillet and swirl to coat the bottom evenly.

Step 7

Pour beaten eggs into the skillet. Let sit undisturbed for 30 seconds until bottom begins to set.

Step 8

Using a spatula, gently push cooked edges toward the center, tilting the pan so raw egg flows to the edges.

Step 9

Once the top is mostly set but still slightly wet, ~2 minutes total, scatter cheese and vegetables over one half.

Step 10

Fold the omelette in half. Slide onto a plate and serve immediately.