Lowkey Chef
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A folded omelet with cheddar, bell pepper and mushrooms in a white bowl on a red background.
Breakfast · American

Omelet

Two eggs, one small pan and whatever odds and ends are hanging out in the fridge. Lifting the set edges so the raw egg runs underneath cooks it evenly, with no flipping. About 15 minutes, start to plate.

Quick facts

15 min(5 prep, 8 cook)

1 serving

  • Gluten-free

Contains: Egg, Milk, Soy

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2 large eggs
  • nonstick cooking spray, the kind made with soy lecithin, to taste

For the filling

  • 1 tbsp shredded cheddar cheese
  • 1 tbsp bell pepper, finely chopped
  • 1 tbsp white mushrooms, thinly sliced

Extras (add one, or swap it in for any filling above)

  • 1 tbsp fully cooked ham, diced, labeled gluten-freeoptional
  • 1 tbsp black olives, choppedoptional
  • 1 tbsp tomato, dicedoptional
  • 1 tbsp jarred salsa, labeled gluten-freeoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Finely chop the bell pepper, thinly slice the mushrooms and dice any ham or tomato you're using. Measure out 1 tbsp of the cheese and of each extra.

    • 1 tbsp shredded cheddar cheese
    • 1 tbsp bell pepper
    • 1 tbsp white mushrooms
    • 1 tbsp fully cooked ham
    • 1 tbsp black olives
    • 1 tbsp tomato
    • 1 tbsp jarred salsa
  2. 2

    Crack the eggs into a bowl and beat them with a fork until no streaks of white remain.

    • 2 large eggs
  3. 3

    While a small nonstick skillet, about 8 inches, is still cold and off the stove, coat the bottom with cooking spray. Set it over medium heat and add the bell pepper and mushrooms. Cook, stirring, until the pepper is soft and the mushrooms are browned at the edges, 3 to 4 minutes. If using ham, add it for the last 2 minutes and cook until it's sizzling and hot all the way through. Move everything to a plate.

    • nonstick cooking spray
    • 1 tbsp bell pepper
    • 1 tbsp white mushrooms
    • 1 tbsp fully cooked ham
  4. 4

    Move the skillet off the burner, give it another coat of cooking spray, then set it back over medium heat. Pour in the eggs. As the edges set, lift them with a spatula and tilt the pan so the runny egg on top flows underneath. Keep going until the eggs are nearly set and the top is only a little wet, 2 to 3 minutes.

    • nonstick cooking spray
    • 2 large eggs
  5. 5

    Scatter the cooked vegetables and any ham, then the cheese and any olives, tomato or salsa, over one half of the eggs. Cook until the eggs are set with no runny bits on top and the cheese starts to melt, about 1 minute.

    • 1 tbsp bell pepper
    • 1 tbsp white mushrooms
    • 1 tbsp fully cooked ham
    • 1 tbsp shredded cheddar cheese
    • 1 tbsp black olives
    • 1 tbsp tomato
    • 1 tbsp jarred salsa
  6. 6

    Slide the spatula under the empty half and fold it over the filling to make a half-moon. Slide the omelet onto a plate and serve hot.

    • 2 large eggs