Loaded Veggie Omelet Recipe

Pour a drizzle of olive oil into the warm pan. Add the shallot and garlic, cooking for about 2 minutes until fragrant. Stir in the mushrooms and cook until they're tender, about another 3-4 minutes.

Finally, toss in the tomatoes and spinach, cooking just until the spinach wilts, then immediately remove the pan from the heat.

Pour half of the whisked eggs into the small omelet pan. As the edges begin to set, gently run a spatula around the perimeter to loosen the egg.

Once the egg is almost cooked through but still slightly runny on top, sprinkle half of the basil, cheese, and sautéed vegetables over one side. Carefully fold the omelet over the filling to create a half-moon shape.