How do I make an effortless veggie omelette extra fluffy?

Whisk eggs thoroughly with a splash of milk, cook over medium heat, and don’t rush the fold.

What veggies work best for an effortless veggie omelette?

Bell peppers, onions, spinach, tomatoes, mushrooms anything quick-cooking and easy to dice.

Use a good non-stick pan, medium heat, and a bit of butter or oil for the perfect effortless veggie omelette every time.

Scale

4 large eggs

2 tbsp milk (optional)

½ cup chopped bell peppers

¼ cup diced onion

½ cup baby spinach, chopped

¼ cup cherry tomatoes, halved

¼ cup shredded cheese (optional)

1 tbsp butter or olive oil

Salt and black pepper

Fresh herbs like parsley or chives

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1. Crack eggs into a bowl, add milk, salt, and pepper, whisk well.

2. Prep all vegetables: dice, chop, and slice as needed.

3. Heat a non-stick skillet on medium, melt butter or oil.

4. Sauté onions and peppers for 2–3 minutes.

5. Add spinach and tomatoes; cook until spinach wilts.

6. Pour eggs over veggies, let sit for 30 seconds.

7. Gently push edges toward center, tilt pan to fill gaps.

8. Add cheese if using, fold omelette in half.

9. Slide onto a warm plate, top with fresh herbs, serve hot.

Whisk eggs thoroughly for extra fluff.

Pre-cook veggies to avoid excess moisture.

Use fresh herbs for bright flavor.