Veggie omelette
Two fluffy omelettes stuffed with browned mushrooms, sweet pepper, spinach and cheddar, a high-protein dinner that feels like a diner treat.
- 25 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.83 a serving
- 470 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 4 oz white mushrooms, sliced
- ½ red bell pepper, diced
- 2 green onions, sliced
- 2 tbsp butter, divided
- 1 cup baby spinach
- 6 large eggs
- 2 tbsp milk
- ½ cup shredded cheddar
From your pantry
- ½ tsp salt, divided
- ¼ tsp black pepper
Each serving has about 470 calories, 29 g protein, 9 g carbs and 36 g fat, and costs about $2.83 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No green onions? Chives work.
- No butter? Ghee works.
- No baby spinach? Kale or arugula works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the mushrooms, the bell pepper and slice the green onions.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
1 tablespoon butter in an 8-inch nonstick over medium heat. Add the mushrooms, pepper and of salt and cook, stirring, until soft and browned, about 5 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Medium heatTimer: 5 min
Add the spinach and green onions and stir until , about 1 minute. Tip the vegetables into a bowl and wipe out the pan.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heat
the eggs, milk, the rest of the salt and the pepper in a bowl until evenly yellow.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
half the remaining butter in the over medium heat and pour in half the eggs. Push the set edges to the middle, tilting so raw egg runs under, until mostly set, about 2 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 2 min
Spoon half the vegetables and half the cheese over one side and cook 1 minute more, until the cheese and no runny egg is left.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the empty half over and slide onto a plate. Repeat with the rest of the butter, eggs, vegetables and cheese.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: An upside-down plate over the first one keeps it warm while you make the second.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Air fryer egg-stuffed peppers
25 min
Pizza omelette
15 min
Cottage cheese scrambled eggs
15 min
Tofu scramble
25 min
30-minute dinners ›Vegetarian dinners ›What to make with eggs and cheddar ›What to make with eggs and bell peppers ›What to make with eggs and spinach ›