Red Meat Allergy Friendly Classic American Omelet

Total time13 min

Prep time5 min

Cook time8 min

Red Meat Allergy Friendly Classic American Omelet

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Ingredients

1 serving

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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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
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

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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