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Fluffy Veggie Omelette

Here we have a beautiful omelette filled with fresh vegetables, provolone cheese, and topped with avocado sauce and finished off with chopped cilantro
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, brunch
Cuisine: American, French
Keyword: avocado, bell pepper, best potatoes, boiled eggs, breakfast, breakfast recipes, brunch, brunch recipes, fresh vegetables, mushrooms, omelet, omelette, organic, provolone cheese, vegetarian, yum
Servings: 2 SERVIINGS

Equipment

  • Non-stick pan

Ingredients

  • 5-6 pasture raised eggs I love Vital Farms
  • 2 tbsp. butter
  • 1 med russet potato, thinly slice and cut into strips like hash browns
  • 1/2 bell pepper sliced thin and chopped I like orange pepper for this
  • 2 baby bella mushrooms, chopped
  • 2 tbsp onion, minced
  • 2 slices thick cut provolone cheese, chopped
  • 1 avocado mashed
  • 1/2 cup light sour cream
  • 1 tbs. cilantro, minced
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Chop and prepare all the produce, cheese, and prepare the avocado sauce.
  • Mash the avocado in a bowl. Mix in a 1/2 cup of sour cream and a pinch of salt. Whisk until super smooth. Set aside.
  • In a non-stick pan add 1 tbsp. of butter to the pan, melt, and add the chopped potato, mushroom, bell pepper, and onion. Add salt and pepper. Cook for 8-10 minutes or until the potatoes are cooked through. Move to a plate and wipe the pan clean.
  • Now to the eggs. In a medium bowl, whisk 5 or 6 eggs with a pinch of salt until really smooth.
  • Set the pan on med-low heat, melt 1 tbsp. of butter.
  • Add the whipped eggs. As the eggs start to cook, take a rubber spatula and run in along the edge of the pan to loosen the egg. Then pick up the pan and spread the runny egg onto the edge of the pan to thin out the middle and get a even omelette.
  • Continue to run the spatula around and keep spreading the mix around the pan. Once the middle of the egg is almost cooked (there will be some liquid still) carfully take a spatula and flip it over into the pan, let it cook for a min or 2 and then flip back over.
  • Now we add the veggies to one side of the egg, and top with the cheese. Flip one side of the omelette over and cover with a lid to melt the cheese quicker. It should look like this. Not over cooked and melty cheese
  • Remove from the heat and get ready to plate
  • Cut in half for 2 servings or keep it whole for one.
  • Spread the avocado sauce on with a spoon buy pouring over or use a squeeze bottle if you have one.
  • Top with cilantro. Isn't that lovely?
  • I like to add some hot sauce
  • ENJOY!