My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
Ingredients
4 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons olive oil, divided
1 cup thinly sliced zucchini
4 small fresh mushrooms, chopped
1/4 cup finely chopped green pepper
1 cup fresh baby spinach
2 green onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup crumbled goat cheese
Additional thinly sliced green onions
Instructions
1In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
2Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
3As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
