I don’t know who Johnny is exactly, but I’m pretty sure he appreciates a good omelette. And actually, so do I, especially on those days when the fridge looks a little random, there are vegetables that need to be used, and you still want to make something that feels nourishing, comforting and actually tasty.
I had a bunch of eggs, some spinach and a collection of leftover vegetables sitting in the fridge, so the solution was simple: throw it all together and hope for the best. Luckily, omelettes are pretty forgiving like that. A little chopping, a little mixing, and suddenly it turns into a meal that feels way more satisfying than the effort it takes.
Two things I’m always trying to do a little more when cooking are:
1. how eat more vegetables
2. using whatever I have in the house.
If I manage those two things, I honestly already feel pretty satisfied. It makes cooking feel less complicated and a lot more creative. Some of the best meals come from just working with what’s there instead of overthinking it.
This vegetable omelette is one of those all-round winners: easy, filling, packed with goodness and perfect for breakfast, lunch or one of those lazy “what’s for dinner?” evenings. And as a bonus, it helps clear out the fridge a little too.
Nourishment
Protein: ~18–22g
Fiber: medium
Veggie level: high
Keeps you full: yes
Energy: steady
Mood: grounded & happy
Print
Ingredients
4 eggs
Big handful of spinach
Approx 10 mushrooms
Approx 10 cherry tomatoes
Any other kind of vegetables
Chives
Butter
Directions
- Give the eggs a good whisking. A bit of air makes the omelette softer and fluffier. Add pepper & salt and optional add a bit of milk and maybe some drops of Tabasco to add some spice.
- In a big skillet, heat a drop of olive oil and cook the mushrooms for a few minutes. Add the tomatoes, then the spinach, and cook until the spinach softens. Set the vegetables aside.
- Add a knob of butter to the pan and let it bubble gently. Pour in the eggs. As the omelette starts to cook, softly tuck the cooked edges inward with a spatula and let the still-fluid egg run to the sides of the pan. This helps create a fluffy, evenly cooked omelette.
- Fold the omelette gently in half. Add the vegetables back into the pan for just a moment to warm through, then slide everything onto a plate.
