Veggie Omelette Recipe

Prepare Ingredients

Clean and slice the Portobello mushrooms. Rinse the fresh spinach and set aside. Crumble the goat cheese.

Cook the Omelette

In a medium bowl, whisk together the eggs, salt, and black pepper. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until softened. Add the spinach and cook for another 1-2 minutes until wilted. Pour the whisked eggs into the skillet and cook until the edges begin to set. Sprinkle the crumbled goat cheese on one half of the omelette.

Finish Cooking

Using a spatula, fold the omelette in half and cook for an additional 2-3 minutes until the eggs are fully cooked and the cheese is melted. Slide the omelette onto a plate.

Prepare the Tomatoes

Rinse the cherry tomatoes and cut them in half. In a bowl, toss the tomatoes with olive oil, salt, and black pepper.

Blister the Tomatoes

Heat a skillet over medium-high heat. Add the seasoned tomatoes cut-side down. Cook for about 5-7 minutes until they are blistered and slightly charred. Remove from heat and set aside.

Boil the Potatoes

In a pot, add the baby potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes until fork-tender. Drain and let them cool slightly.

Smash the Potatoes

Once cool enough to handle, gently smash each potato with the bottom of a glass or a fork.

Fry the Potatoes

In a skillet, heat the olive oil over medium heat. Add the smashed potatoes and season with salt, black pepper, and garlic powder. Fry for about 4-5 minutes on each side until golden brown and crispy.

Prepare the Fruit

Wash and cut the mixed fresh fruit into bite-size pieces. Arrange on a plate to serve alongside the omelette.