The Garden Veggie Omelet from Village Inn features fluffy eggs folded over a colorful medley of fresh spinach, tomatoes, mushrooms, and green peppers, topped with melted cheese for a wholesome and vibrant breakfast option.
Equipments
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Frying pan / Nonstick skillet
- Spatula
- Cheese grater
- Measuring cup
- Plate
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup fresh spinach
- 1/2 cup tomatoes
- 1/2 cup mushrooms
- 1/4 cup green peppers
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Salt
- Black pepper
- Butter or cooking oil
Fresh spinach, tomatoes, mushrooms, and green peppers should be chopped uniformly to ensure even cooking and balanced texture in your omelet. Using 4 large eggs combined with 1/4 cup milk creates a fluffy base, while seasoning with salt and black pepper enhances the natural flavors of the vegetables. Butter or cooking oil is essential to prevent sticking and promote browning in a nonstick skillet. Shredded cheese like cheddar or Monterey Jack melts smoothly, giving the omelet a creamy finish. Your Garden Veggie Omelet from Village Inn copycat menu will shine with these precise ingredient preparations and quality choices.
Instructions
- Instructions:
- Crack eggs into a mixing bowl.
- Add milk, salt, and black pepper to bowl.
- Whisk eggs and milk mixture until well combined and slightly frothy.
- Wash and dry all vegetables.
- Dice tomatoes and green peppers.
- Slice mushrooms.
- Roughly chop spinach.
- Grate cheese if not pre-shredded.
- Heat frying pan over medium heat and add butter or cooking oil.
- Sauté mushrooms, green peppers, and spinach until softened.
- Add diced tomatoes and cook for 1 more minute.
- Pour egg mixture evenly into pan over sautéed vegetables.
- Let eggs cook without stirring until edges begin to set.
- Gently lift edges with spatula to allow uncooked eggs to flow underneath.
- Sprinkle shredded cheese evenly on top.
- When omelet is mostly set but slightly runny on top, fold omelet in half with spatula.
- Continue cooking for 1-2 minutes until cheese is melted and eggs are cooked through.
- Slide omelet onto a plate and serve immediately.
Substitution
The Garden Veggie Omelet from Village Inn copycat menu allows you to customize the vegetables based on what you have on hand, such as substituting zucchini or bell peppers if fresh spinach or mushrooms are unavailable. Using milk enhances the eggs' fluffiness, but you can replace it with water or cream for a different texture and richness. If shredded cheese is not available, slice or crumble your preferred cheese for similar melting quality. Cooking with a nonstick skillet and using butter ensures even browning, but oil can be used as a dairy-free alternative. Your choice of seasoning can be adjusted; adding fresh herbs like chives or parsley can elevate the flavor profile.
Tips
Make sure to wash and dry all vegetables thoroughly to prevent excess moisture, which can make your omelet soggy. Use medium heat to avoid burning the eggs or vegetables, and be patient while cooking to allow the eggs to set properly. When whisking the eggs, incorporate air by beating until slightly frothy to achieve a fluffy texture. Your spatula should gently lift the edges without breaking the eggs, ensuring even cooking and easy folding for a perfect omelet.
Nutritions
The Garden Veggie Omelet from Village Inn provides a nutritious blend of protein, vitamins, and minerals, with 4 large eggs delivering about 24 grams of protein to support muscle maintenance and repair. Fresh spinach, tomatoes, mushrooms, and green peppers contribute essential antioxidants, vitamin C, and dietary fiber, promoting immune health and digestion. The addition of 1/2 cup shredded cheese adds calcium and healthy fats, enhancing bone strength and satiety. Your breakfast choice offers a balanced meal rich in nutrients while being low in carbohydrates and calories.
Storage
Store your Garden Veggie Omelet in an airtight container to maintain freshness in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to preserve the texture of the eggs and vegetables. Avoid freezing, as the eggs and cooked vegetables may become watery and lose their quality upon thawing.
Variation or Alternatives
You can substitute fresh spinach with kale or Swiss chard for a slightly different texture and flavor profile. Using feta or goat cheese instead of cheddar or Monterey Jack adds a tangy twist that pairs well with the sauteed vegetables. Try adding herbs like fresh basil, parsley, or chives to the egg mixture for enhanced aroma and taste. For a richer omelet, replace milk with half-and-half or cream, which will give your dish a creamier consistency.
Allergies
The Garden Veggie Omelet contains eggs and dairy, which are common allergens that can trigger reactions in sensitive individuals. Mushrooms and green peppers, although less common allergens, may cause issues for people with specific food intolerances or sensitivities. Your best option is to review each ingredient carefully and consult with a healthcare professional if you have a known allergy to any component of this dish.
Why this recipe?
The Garden Veggie Omelet from Village Inn is favored for its fresh, vibrant combination of garden vegetables and fluffy eggs, creating a nutritious and flavorful breakfast option. Its balanced blend of ingredients offers a satisfying meal that appeals to health-conscious diners seeking a wholesome start to the day. Making a copycat version allows you to customize the veggies and seasoning to your taste while enjoying the same hearty goodness at home. Replicating this dish provides a cost-effective and convenient way to savor a classic favorite anytime.