- 3 whole eggs or 4 egg whites
- 3 Tbl milk
- 1/4 cup diced scallion (white and green part)
- 1/4 cup diced red pepper
- 1/4 cup diced plum tomatoes
- 1 cup baby spinach leaves
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp white pepper
- 1/4 cup shredded sharp cheddar
- 2 Tbl butter
- Preheat non-stick skillet over medium heat.
- Melt the butter.
- Add in the scallion and red peppers, stir ensuring everything is coated with the melted butter.
- Cook for 2 minutes.
- Add in the crushed pepper flakes stirring to combine.
- Cook for an additional 3-5 minutes or until the peppers are soft.
- Add in the Spinach leaves and stir. You want the spinach leaves to slightly wilt; ~5 minutes.
- Add in the tomatoes and stir to combine.
- In a separate bowl add the cracked eggs, milk and white pepper.
- Whisk until the eggs are frothy.
- Pour egg mixture over the veggies and reduce heat to medium low.
- Stir constantly with a heatproof rubber spatula until the egg is set.
- Frequently, but gently, run the tip of your spatula around the outside lifting lightly so the uncooked eggs will flow underneath (It may help to tilt the pan as you do this). You can also jiggle the pan as you stir this to help prevent the sticking.
- When the edges are almost set, sprinkle on the cheese and cover the pan.
- The omelet will take maybe a minute to finish setting up.
- Uncover, turn off heat and gently, using your rubber tipped spatula, tilt the pan while running the spatula underneath the omelet.
- As you tip it, help the omelet roll/fold onto itself as it hits your plate. This may take a few tries but don’t despair; it just takes practice.
- Garnish as desired (additional cheese and chives)
*Note: if your omelet looks brown or it sticks you had the heat too high and you didn’t keep it moving during the cooking phase. Omelets don’t take a long time to cook.