Veggie Omelette

This Veggie Omelette is a colorful and nutritious twist on a classic American brunch dish, packed with fresh vegetables and protein-rich eggs. It's quick to prepare and makes for a delightful, healthy start to your day.

Ingredients

• Eggs - 4 large
• Bell pepper (diced) - 1/2 cup
• Spinach (fresh) - 1 cup
• Onion (diced) - 1/4 cup
• Tomato (diced) - 1/2 cup
• Mushrooms (sliced) - 1/2 cup
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shredded cheese (optional) - 1/4 cup

Steps

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the diced onion and bell pepper to the skillet, sautéing for about 2-3 minutes until they begin to soften.
4. Stir in the sliced mushrooms and cook for another 2 minutes.
5. Add the fresh spinach and diced tomato to the skillet, cooking until the spinach wilts, approximately 1-2 minutes.
6. Pour the beaten eggs evenly over the sautéed vegetables in the skillet.
7. Cook for 3-4 minutes until the edges start to set, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
8. If using cheese, sprinkle it over one half of the omelette once the eggs are mostly set.
9. Fold the omelette in half and cook for an additional 1-2 minutes until fully set.
10. Slide the omelette onto plates and serve hot.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in protein, which supports muscle repair and growth.
• Packed with vitamins and minerals from the variety of vegetables, promoting overall health.

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