A flavorful and hearty omelet packed with diced bell peppers, mushrooms, onions, and shredded cheddar cheese.
Ingredients:
- 3 eggs
- 2 tbsp milk
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced mushrooms
- 1/4 cup diced onions
- 1/4 cup shredded cheddar cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
- In a non-stick skillet over medium heat, melt the butter.
- Pour the egg mixture into the pan and let it sit for 30 seconds to a minute to begin setting the bottom.
- Sprinkle the diced bell peppers, mushrooms, and onions evenly over the top of the eggs.
- Using a spatula, gently push the cooked egg from the edges into the center, tilting the pan to allow the uncooked egg to flow to the edges. Do this a few times until the eggs are mostly set.
- When the eggs are almost fully cooked, sprinkle the shredded cheddar cheese evenly over the top.
- Fold the omelet in half and slide it onto a plate.
- Serve hot and enjoy your delicious Loaded Veggie Cheese Omelet – IHOP style!
Happy cooking and enjoy this scrumptious omelet filled with fresh veggies and melted cheese. Be careful while cooking and savor every bite of this IHOP-inspired dish!
