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Veggie Omelet Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Veggie Omelet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 large eggs; 2 tbsp whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter; 1 tsp cooking oil (neutral, e.g., canola); 0.75 cup cremini or white mushrooms, sliced; 0.5 cup red bell pepper, small dice; 0.25 cup yellow or sweet onion, small dice; 0.5 cup fresh spinach, chopped; 0.5 cup shredded cheddar cheese (or blend); 1 tbsp fresh chives or parsley, chopped; 1 russet potato, peeled and cut into 1/2-inch cubes; 1 tbs olive oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 slices bread slices (your choice); 1 tbs butter or spread

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time30m

Serves1

Loaded up with 'shrooms, peppers, onions, & cheese. Served with home fries or grits, & toast.

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Ingredients

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Omelet

3 Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Unsalted butter

1 tsp cooking oil (neutral, e.g., canola)

3/4 cup cremini or white mushrooms, sliced

1/2 cup red bell pepper, small dice

1/4 cup yellow or sweet onion, small dice

1/2 cup fresh spinach, chopped

1/2 cup shredded cheddar cheese (or blend)

1 tbsp fresh chives or parsley, chopped

Home Fries (or Grits alternative)

1 russet potato, peeled and cut into 1/2-inch cubes

1 tbs olive oil

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Toast

2 slices bread slices (your choice)

1 tbs butter or spread

Method

Omelet

Prepare vegetables

Wipe and slice mushrooms, dice red pepper and onion, and roughly chop spinach. Keep each prepped vegetable ready in a small bowl so they can be added quickly during cooking.

Sauté vegetables

Heat 1 tsp neutral oil and 1/2 tbsp butter in a 10-inch nonstick skillet over medium heat. Add diced onion and red pepper; cook 3–4 minutes until softened. Add sliced mushrooms and a pinch of salt; cook 3–4 more minutes until mushrooms release moisture and begin to brown. Stir in chopped spinach and cook until wilted, about 30 seconds. Transfer vegetables to a plate and wipe skillet if necessary.

Beat eggs

In a bowl, crack 3 eggs. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Cook omelet

Return skillet to medium-low heat and add remaining 1/2 tbsp butter. Pour beaten eggs into the pan, tilt to create an even layer. As the eggs begin to set around the edges (about 30–45 seconds), use a spatula to gently lift edges and tilt pan so uncooked egg flows underneath. When eggs are mostly set but still slightly glossy on top (about 1–1.5 minutes), spread the sautéed vegetables evenly over one half. Sprinkle 1/2 cup shredded cheddar over the vegetables and fold the other half of the omelet over to cover. Cook 30 seconds more to melt cheese, then slide omelet onto a plate and garnish with chopped chives or parsley.

Home Fries (or Grits alternative)

If making home fries: parboil potato cubes in salted water 5 minutes (don’t fully cook), drain and pat dry. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add potato cubes in a single layer, season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Cook without stirring for 3–4 minutes to crisp, then stir and continue cooking 6–8 minutes until golden and tender. Adjust seasoning and keep warm. If using grits: prepare 1 serving instant or stone-ground grits according to package instructions and season with butter, salt and pepper to taste; serve alongside omelet.