Vegetable Omelette: 7 Savory Variations to Try Today

Learn how to make a perfect vegetable omelette every time with this simple and delicious recipe.

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Whisk together the eggs and your choice of milk, cream, or sour cream until the mixture is smooth and homogeneous.
Melt half of the butter in a large sauté pan over medium heat. Add the chopped mushrooms, white onion, and both red and green bell peppers. Cook for about 5 to 7 minutes until the vegetables have softened.
Add the remaining butter to the pan and allow it to melt. Lower the heat to medium-low and pour the beaten eggs evenly over the cooked vegetables. Let the bottom set slightly for 2 to 3 minutes.
Using a spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked egg to flow underneath. Repeat this process until no liquid egg remains on top.
When the egg is nearly cooked through, sprinkle shredded cheddar cheese over the top and allow it to melt fully.
Fold the omelette in half or into thirds. Season with salt and pepper to taste and serve immediately.