How to Make a Veggie-Stuffed Omelette With Dining Hall Ingredients

Why spend your weekend mornings with the same cafeteria brunch over and over again when you can impress your friends with homemade veggie-stuffed omelettes?

These simple ingredients are probably lying around in your dorm, and they wouldn’t cost too much to buy at a local grocery store. Whether you’re a breakfast fanatic or a beginner chef, this recipe covers your taste AND health needs… because we know you didn’t choose broccoli over french fries last night.

Veggie-Stuffed Herb Omelette

• Prep Time:15 minutes
• Cook Time:15 minutes
• Total Time:30 minutes
• Servings:3 omelettes
• Easy

Ingredients

• 9 eggs
• 1 1/2 cup spinach
• 3 mushrooms
• 1/2 tomato
• 2 tablespoon butter
• Salt
• Basil
• Thyme
• Olive oil

• Step 1

  Heat a drizzle of olive oil in a small pan over medium heat. Add spinach and stir.

  

• Step 2

  Cut mushrooms into thin slices and add to spinach. Continue to sautée.

  

• Step 3

  Chop tomato into small cubes while occasionally stirring ingredients in the pan. Add tomatoes when spinach and mushrooms are cooked. Continue to stir.

  

• Step 4

  Crack three eggs into a small bowl. Add a pinch of salt, thyme, and basil and stir with fork.

  

• Step 5

  Coat another pan with a thin layer of melted butter. Pour egg mix into pan, consistently rotating the egg mixture to the outside of the pan for about 2-3 minutes, or until nearly cooked through in the center.

  

• Step 6

  Take a third of the sautéed veggies and lay it on one half of the omelette.

  

• Step 7

  Fold empty side over the veggies with a spatula and pat down to brown the bottom. Flip omelette to the other side and remove from heat when desired brown color is reached. Move omelette to a plate. Add extra sides or enjoy alone!