Food & Drinks

Let’s Eat | How to Make the Perfect Vegetarian Omelette

Making an omelette seems simple enough. Make a pan hot, crack some eggs in there, throw in some fillings, and then flip the sucker over. That’s it, right? Well.. not exactly. So much can go wrong with cooking eggs, and before you know it, you can be faced with a half-brown, half-runny pile of unmelted cheese and burnt mushrooms.

Chef Edwin Redway—a.k.a. “E-Dubble”—recently showed us how to step up our omelette game so that we can get it right every time. You’ve got to control your heat, whisk your eggs beforehand, and know when to hold them and when to (literally) fold them. This vegetarian omelette recipe starts with bell peppers, cilantro, red onions, tomatoes, and mushrooms, but you can improvise with whatever you have on hand. Broccoli? Sure! Eggplant? Hell yeah.

As for mastering the omelette flip, just remember that practice makes perfect.


1 teaspoon clarified butter

1 tablespoon bell peppers, diced

1 tablespoon cilantro, diced

1 tablespoon red onions, diced

3 cherry tomatoes, halved

3 small mushrooms, sliced

kosher salt and freshly ground black pepper, to taste

3 eggs

¼ cup shredded cheese (or optional amount)

1 tablespoon green onions, diced


1. Bring a non-stick pan up to high heat, add clarified butter, and swirl around pan until the sides are coated.

2. Add the peppers, cilantro, red onions, tomatoes, and mushrooms to the heated pan, then add salt and pepper, and stir using the handle or a spatula. Cook for approximately 1-2 minutes.

3. Whisk three eggs in a small bowl until the mixture is consistent and aerated.

4. Lower the heat to medium-low, pour whisked eggs into pan over vegetables, and let sit. Once sides of omelette begin to rise, take a rubber spatula and pull in the sides of the omelette towards the middle allowing the remaining egg mixture to cook.

5. After approximately 45 seconds, flip or turn omelette and cook the other side for another 45 seconds.

6. Turn off heat and apply a handful of shredded cheeses to one half of the omelette.

7. Slowly slide the cheese-covered half of the omelette onto a plate and ,using the pan, fold the remaining half onto itself.

8. Garnish with chopped green onions.


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