While omelets are the staples of breakfasts across the globe, they can be made and enjoyed at any time. They’re tasty, easy to make, and infinitely customizable! Learn how to make an omelet with tomato, spinach, and caramelized onion. Try this delicious flavor combo with some sharp cheddar cheese for added zing.
Recipe by The FruitGuys
(For 1 omelet)
- 2 eggs, beaten
- 2 tablespoons milk
- 1 tablespoon butter
- ¼ cup onion, thinly sliced
- ¼ cup mushrooms, gently rinsed and chopped
- ¼ cup tomatoes, diced
- ½ cup (packed) spinach, washed and chopped
- ¼ cup sharp cheddar cheese plus more for garnish (optional)
- Salt and pepper to taste
- In a small mixing bowl, beat the eggs and stir in milk.
- Add butter to an omelet pan or small heavy-bottomed frying pan and heat to medium.
- Add onions and sauté for 5–8 minutes until they become translucent and slightly browned.
- Add mushrooms and sauté over medium heat for 2–3 more minutes.
- Add tomato and spinach, and sauté for an additional 2 minutes.
- Pour egg mixture over veggies and cook on medium heat until bottom and sides are firm, and eggs are no longer translucent, for about 4 minutes.
- While eggs are firming up, use a spatula to pull the edges of the omelet toward the center, letting uncooked egg mixture fill the open spaces.
- When eggs are cooked through, sprinkle omelet with cheese and fold in half.
- Cook an additional minute on each side, and serve garnished with a light sprinkling of cheese.
- Season with salt and pepper and serve with whole grain toast or a fresh salad.
Serves 1. Prep time, 10–15 minutes; cook time, 15–20 minutes.
Cook’s note: To serve 2, rather than cook separate omelets, just double the ingredients and cut finished omelet in half (most frying pans will easily accommodate a large omelet).