This Autumn Potato and Veggie Omelet is perfect for a cozy morning. Fluffy eggs wrap around tender potatoes, earthy mushrooms, and roasted cherry tomatoes for a flavorful start to your day. Quick to make, colorful, and packed with seasonal goodness!
Ingredients (Serves 4):
- 3 medium Yukon Gold potatoes, diced
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 2 hard-boiled eggs, chopped
- 2 tbsp shredded sharp cheddar
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions:
- Boil diced potatoes in salted water for 5 minutes, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add asparagus (or green beans) and sauté for 3–4 minutes. Add cherry tomatoes and cook another 2 minutes until slightly softened. Remove veggies from the pan.
- In a bowl, whisk together the 4 eggs with cheddar, parsley, salt, and pepper.
- Heat the skillet again with a tiny drizzle of olive oil. Pour in the eggs, swirling to coat the pan evenly. Let cook 1–2 minutes until edges start to set.
- Sprinkle the potatoes, chopped hard-boiled eggs, and sautéed veggies evenly over half the omelet. Fold the other half over the top and cook 1–2 more minutes until eggs are fully set.
- Slide onto a plate and serve hot. Enjoy with a side of toasted bread for a full autumn breakfast.
