Hazelnut Free Classic American Omelet
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Learn more →Ingredients
1 serving
- 3 large eggs
- 2 tbsp whole milk
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp unsalted butter, divided
For the filling
- ¼ cup green bell pepper, finely diced
- ¼ cup white mushrooms, thinly sliced
- 2 tbsp yellow onion, finely diced
- ⅓ cup cheddar cheese, shredded
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 30 seconds.
- 2
Melt 1/2 tbsp of the butter in an 8-inch nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms and cook, stirring occasionally, until the vegetables are softened and any moisture from the mushrooms has evaporated, about 4 minutes. Transfer the filling to a small plate and wipe the skillet clean.
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