Veggie Omelet
Author: Two Thirds Cup
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 1 Tbsp butter or bacon grease
  • 2 Tbsp chopped onion
  • ¼ cup chopped mushrooms
  • ½ cup chopped fresh spinach
  • 2 eggs
  • unrefined sea salt, to taste
  • pepper, to taste
  • ¼ cup diced tomato
  • ¼ cup grated raw cheddar cheese
  • ½ cup cubed avocado
  1. Heat an 8" skillet over medium heat.
  2. Add butter and onions to the pan and cook until onions are translucent, about 3 minutes.
  3. Add the mushrooms and cook for another minute.
  4. Add the chopped spinach and cook briefly until it's just wilted, about 30 seconds.
  5. Turn the heat to medium-low.
  6. Crack eggs into a bowl and beat with a fork until yolks and whites are combined.
  7. Add salt and pepper to eggs and stir until combined.
  8. Pour eggs into skillet.
  9. Sprinkle diced tomatoes and raw cheddar cheese onto the eggs.
  10. Cook until the egg firms up, but don't let it cook too long (about 3 minutes). You don't want the egg browning.
  11. Fold in half with a spatula and transfer onto a plate.
  12. Top with avocado and extra diced tomatoes.
Recipe by Two Thirds Cup at