Veggie Thyme Over-stuffed Omelet for Two
Golden eggs folded around a colorful medley of caramelized red onions, sweet bell peppers, and earthy mushrooms, all brightened with fresh thyme and wilted spinach. This generous omelet serves two beautifully, making it perfect for a leisurely weekend brunch or a cozy weeknight dinner w...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2 servings
Ingredients
- canola cooking spray
- 1 cupthinly sliced red onion
- 1 cupthinly sliced red or yellow bell pepper
- 1 cupsliced mushrooms
- =====
- 1 1/2 cupsbaby spinach
- 1 teaspoonminced fresh thyme leaves
- Kosher salt and freshly ground black pepper -- to taste
- =====
- canola cooking spray
- 4 large eggs
- 2 tablespoonsmilk
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 350º F. Heat a medium-sized oven-proof omelet skillet, coated with cooking spray, over medium heat on your stovetop.
- 2
Add the onion, peppers, and mushrooms. Sauté, stirring occasionally, for , until peppers are crisp-tender.
- 3
Stir in the spinach and thyme leaves and continue to sauté, stirring constantly, until the spinach wilts, . Remove the mixture to a bowl and set aside. Wipe the skillet clean with a paper towel.
- 4
Whisk the eggs with the milk and salt and pepper in a medium-sized bowl. Heat the same skillet, coated with cooking spray, over medium heat. Add in the eggs and heat until the edges begin to set and lift from the pan.
- 5
Place the skillet in the oven until the eggs are set on top, about . Remove the pan from the oven. Put the reserved vegetables on one-half of the eggs and fold the other side on top. Carefully remove the omelet to a serving dish or split between two plates for two servings.
Chef's Notes
Copyright: Chef Laura Bonicelli