Dinner Omelet
A straightforward egg omelet featuring tomatoes, mushrooms, and cheese, ideal for a quick dinner for two.
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Instructions
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Heat a medium nonstick skillet over medium-high heat and melt 1 tablespoon butter.
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Combine 4 large eggs, 1/4 cup milk, 1/8 teaspoon salt, and black pepper in a bowl; beat thoroughly.
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Pour the egg mixture into the hot skillet, then reduce the heat to low.
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As the eggs cook, use a rubber spatula to pull the mixture to the center and lift cooked portions, allowing uncooked egg to flow underneath, ensuring the omelet shape is maintained.
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Continue cooking until the eggs are just set, the bottom is lightly golden, and the top remains moist.
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Evenly sprinkle 1/2 cup chopped mushrooms, 1/2 cup chopped tomatoes, 3 tablespoons minced green onions, and 1/2 cup shredded Havarti cheese over the eggs.
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Fold the omelet in half, cover, and cook for one minute to melt the cheese.
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Cut in half, plate, and serve immediately.