Farmhouse Omelet Recipe

Prepare the Vegetables

Wash and slice the assorted mushrooms. Roughly chop the fresh spinach. Dice the tomato into small pieces.

Prepare the Eggs

In a mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk until well combined and slightly frothy.

Sauté the Vegetables

Heat olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3-4 minutes until tender. Add the chopped spinach and diced tomato, cooking for another 2 minutes until spinach is wilted.

Cook the Omelet

Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to cook for about 2-3 minutes until the edges start to set. Using a spatula, gently lift the edges and tilt the skillet to allow uncooked eggs to flow to the edges.

Add the Cheese

Once the eggs are almost set but still slightly runny on top, sprinkle the shredded cheddar cheese evenly over the omelet. Cover the skillet with a lid and cook for an additional 2 minutes until the cheese is melted.

Serve

Carefully slide the omelet onto a plate, folding it in half if desired. Serve hot with additional salt and pepper to taste.