Three-Egg Veggie Omelette

Published by @thrice · August 17, 2026

The diner omelette done right: soft eggs, just-cooked vegetables, and cheese that actually melts.

Total time
18 min
Serves
1
Per serving
440 cal · 27p / 34f / 6c

Ingredients

  • 3 eggs
  • kosher salt
  • 1 tablespoon butter
  • 1/4 bell pepper — diced
  • 3 mushrooms — sliced
  • 1 handful spinach
  • 1/4 cup cheddar — grated

Steps

  1. 1

    Beat the 3 eggs with a pinch of kosher salt until completely uniform — no streaks of white.

  2. 2

    Heat 1 tablespoon butter in a nonstick skillet over medium heat. Cook the 1/4 bell pepper, 3 mushrooms, and 1 handful spinach for 3 minutes until soft. Scrape onto a plate.

  3. 3

    Add the remaining 1/2 tablespoon butter. Pour in the eggs and immediately stir with a silicone spatula while shaking the pan for about 30 seconds, until softly scrambled but still glossy.

  4. 4

    Smooth the top, scatter on the vegetables and 1/4 cup cheddar, and cook undisturbed for 1 minute.

  5. 5

    Fold in half, slide onto a plate, and eat immediately — the center finishes from residual heat.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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