Garlic & Mozzarella Vegetable Omelet
"Elevate your morning routine with this ultra-fluffy, garlic-infused masterpiece that combines a soufflé's lightness with the comforting pull of melted mozzarella."
Instructions
Crack the eggs into a mixing bowl. Season with salt and black pepper, then whisk until smooth and slightly frothy.
Gently whisk in the water, vinegar, and baking powder just until combined. This helps create a lighter, fluffier omelet.
Heat a non-stick skillet over medium heat and add enough oil to lightly coat the pan.
Add the garlic, onion, and bell pepper. Sauté briefly until fragrant and just softened, without browning the garlic.
Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables and let cook undisturbed until the edges begin to set.
Sprinkle the coriander and mozzarella evenly over the surface.
Cover with a lid and cook on low heat until the eggs are fully set and the cheese has melted, 3–5 minutes.
Slide onto a plate and serve hot, either folded or open-face.