Loaded Veggie Cheese Omelet (IHop Style)

Loaded Veggie Cheese Omelet (iHop Style) - This omelet is packed with flavor and nutrients, perfect as a carb-free breakfast. Enjoy a dish reminiscent of those served in fancy restaurants or iHop!

By @cyras.photo.stop

Original recipe source

Cook time: 10 minutes

Servings: 1

Ingredients

• 2 Eggs
• 1 tablespoon Milk
• 1 pinch Salt
• 0.5 teaspoon Chili flakes
• 4 Mushrooms
• 0.5 Bell pepper
• 1 handful Baby spinach
• 1 tablespoon Olive oil
• 4 Mushrooms
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red chili powder
• 0.25 teaspoon Paprika
• 1 tablespoon Olive oil
• 3 tablespoons Shredded cheese

Instructions

1. In a mixing bowl, crack 2 eggs. Add 1 tablespoon of milk, a pinch of salt, and 1/2 teaspoon chili flakes. Whisk until well combined.
2. Slice 3-4 mushrooms, chop 1/2 a bell pepper, and wash a handful of baby spinach. Set aside.
3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add sliced mushrooms to the pan.
4. Stir fry the mushrooms until they change color, about 2-3 minutes.
5. Add the spinach and chopped bell pepper to the pan. Season with 1/4 teaspoon black pepper, red chili powder, paprika, and additional salt to taste.
6. Continue stir frying the vegetables for another 1-2 minutes, then remove them from the pan and set aside.
7. In the same pan, add another tablespoon of olive oil. Pour in the whisked egg mixture, smoothing it into an even layer.
8. Cook the eggs on low heat until the edges start to set and pull away slightly from the pan.
9. Once the eggs are set, carefully flip the omelet using a spatula.
10. Evenly distribute the sautéed vegetables and 2-3 tablespoons of shredded cheese over half of the omelet.
11. Fold the omelet in half to enclose the filling and cover the pan with a lid for a minute to melt the cheese.
12. Carefully slide the omelet onto a serving plate and serve immediately. Optional: Serve with bread or paratha.