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Spring Omelet Recipe

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A light and fresh omelet filled with seasonal vegetables, tender greens, and melted cheese, creating a fluffy and flavorful dish perfect for breakfast, brunch, or a quick meal.

Ingredients

  • 3 large eggs
  • 2 tablespoons milk
  • 1/4 cup asparagus, chopped
  • 1/4 cup fresh spinach
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons green onions, sliced
  • 1/4 cup shredded mozzarella or feta cheese
  • 1 tablespoon butter or olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Crack the eggs into a bowl and whisk them together with the milk, salt, and black pepper until smooth.
  2. Heat the butter or olive oil in a nonstick skillet over medium heat.
  3. Add the chopped asparagus and cook for 2–3 minutes until slightly tender.
  4. Add the spinach, cherry tomatoes, and green onions and cook briefly until the spinach wilts.
  5. Pour the whisked eggs over the vegetables and gently tilt the pan so the eggs spread evenly.
  6. Cook the omelet without stirring until the edges begin to set.
  7. Sprinkle the shredded cheese over one half of the omelet.
  8. Once the eggs are mostly cooked, carefully fold the omelet in half.
  9. Cook for another minute until the cheese melts and the omelet is fully set.
  10. Slide the omelet onto a plate and serve warm.

Notes

  • Add mushrooms or zucchini for additional vegetables and flavor.
  • Fresh herbs like parsley, dill, chives, or basil brighten the omelet.
  • Goat cheese can replace mozzarella for a tangy and creamy variation.
  • Cooked chicken or smoked salmon can be added for extra protein.
  • Use olive oil and skip the cheese to make the omelet dairy-free.
  • Chop vegetables ahead of time and store them in the refrigerator for faster preparation.
  • The omelet tastes best when served immediately after cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Nutrition

Find it online: https://cookedbymaya.com/spring-omelet-recipe/