Veggie Omelet for One

Ingredients

1. 1

   Step 1

   Sauté the veggies

   • Ingredients:
     • 1/2 tablespoons olive oil
     • 1/4 cups red onion, finely diced
     • 1/4 cups cremini mushrooms, sliced
     • 1/4 cups red bell pepper, finely diced
     • 1/8 teaspoons kosher salt
     • 1/8 teaspoons ground black pepper
   • Action: Heat 1/2 tablespoons olive oil in an 8-inch non-stick skillet over medium. Cook onion, mushrooms, and bell pepper with a pinch of salt and pepper for 3–4 minutes until softened. Add spinach and stir just until wilted, about 1 minute. Transfer veggies to a small bowl and wipe the skillet clean.
2. 2

   Step 2

   Whisk and set the eggs

   • Ingredients:
     • 2 large eggs
     • 1 tablespoon water
     • 1/8 teaspoons kosher salt
     • 1/8 teaspoons ground black pepper
     • Remaining 1/2 tablespoons olive oil
   • Action: In a small bowl, whisk the eggs with water, salt, and pepper until frothy. Return the skillet to medium heat with the remaining oil. Pour in the eggs, tilting to coat the pan. Gently pull the edges toward the center with a spatula so uncooked egg flows underneath. Cook 1–2 minutes until the bottom is lightly set but the top is still glossy.
3. 3

   Step 3

   Fill, fold, and melt

   • Ingredients:
     • Sautéed veggies
     • 1/4 cups shredded sharp cheddar cheese
   • Action: Scatter the warm veggies over one half of the omelet. Sprinkle cheese on top. Use the spatula to fold the bare half over the fillings. Let the omelet sit 30–60 seconds so the cheese melts, then slide onto a plate. Garnish with herbs if using and serve immediately.

Step insights

• Pulling the edges of the omelet toward the center creates thin layers that cook evenly without browning.

• Adding a tablespoon of water to the eggs introduces steam, which keeps the omelet tender and fluffy.

Equipment

• 8-inch non-stick frying pan

• Whisk

• Flexible spatula

• Small mixing bowl