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Brunch Omelet
The Ultimate Brunch Omelet: Light, Fluffy, and Packed with Flavor
From fresh vegetables to savory cheeses, this omelet is perfect for a weekend brunch or a quick, satisfying breakfast.
Brunch Omelet Recipe
Ingredients:
3 large eggs
1 tbsp butter (or olive oil)
1/4 cup shredded cheese (cheddar, feta, or goat cheese are all great options)
1/4 cup diced bell pepper (red, green, or yellow)
1/4 cup sliced mushrooms
2 tbsp diced onion (green onions or red onion work well)
A handful of spinach or arugula (optional, but adds a fresh touch!)
Salt and pepper, to taste
Fresh herbs, for garnish (parsley, chives, or basil)
Optional: cooked bacon, sausage, or ham for added flavor
Instructions:
Start by prepping your fillings. Dice the bell pepper, slice the mushrooms, and chop the onion. If you’re using spinach or any other leafy greens, roughly chop them as well. This will make everything easier when it's time to fill your omelet.
Crack the eggs into a small bowl and whisk them vigorously with a fork or a whisk for about 30 seconds. This helps incorporate air into the eggs, making your omelet light and fluffy. Season with a pinch of salt and pepper.
Heat a nonstick skillet over medium heat and add the butter (or olive oil). Once melted, add the bell peppers, onions, and mushrooms. Sauté for about 2-3 minutes, until the veggies soften and become fragrant. If you're using spinach or arugula, add them in the last 30 seconds of cooking to just wilt them.
Push the cooked veggies to the side of the pan and pour the beaten eggs into the skillet. Tilt the pan to spread the eggs evenly. Let the eggs cook undisturbed for about 1-2 minutes, until the edges start to set. Using a spatula, gently lift the edges and tilt the pan to allow the uncooked egg to flow underneath.
Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded cheese over one half of the omelet. Add the cooked veggies and any other fillings you’re using (such as bacon or sausage). Let the omelet cook for another 1-2 minutes, until the cheese melts and the eggs are fully cooked through, but still soft.
Carefully fold the omelet in half using a spatula and slide it onto a plate. Garnish with fresh herbs, a bit more cheese, or a sprinkle of freshly cracked pepper. Serve immediately while it’s warm and fluffy!
Chef Serving Suggestions:
Toast or Croissants: Serve your omelet with a slice of buttered toast or a freshly baked croissant on the side for that perfect brunch spread.
Fresh Salad: Pair your omelet with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette for some refreshing crunch.
Avocado: Sliced avocado on the side or on top of the omelet adds a creamy, rich element that perfectly balances the eggs.
Tips & Variations:
Herbs & Cheese: If you’re a fan of herbs, add some fresh basil, chives, or dill into the eggs before cooking for an extra burst of flavor. Fresh herbs complement the cheese and veggies beautifully.
Veggie Lovers: Try adding other vegetables like zucchini, asparagus, or tomatoes to your omelet for even more texture and flavor.
Make It a Wrap: For a lighter take, you can roll the omelet into a wrap or burrito-style, adding a bit of salsa or hot sauce for a kick!
Meat Lovers: If you're adding meat, make sure to cook bacon, sausage, or ham first and then incorporate it into your omelet at the same time as the veggies.
Enjoy
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