Breakfast: Veggie Omelette
Ingredients:
- 2 eggs
- 1/4 cup chopped bell peppers (any color)
- 1/4 cup chopped onions
- 1/4 cup chopped mushrooms
- 1/4 cup chopped spinach
- Salt and pepper to taste
- Cooking spray or olive oil
Recipe:
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or olive oil.
- In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
- Add the chopped bell peppers, onions, mushrooms, and spinach to the skillet and sauté until tender.
- Pour the beaten eggs over the sautéed vegetables and let cook until the edges start to set.
- Gently lift the edges of the omelette with a spatula to allow any uncooked eggs to flow to the bottom of the skillet.
- Once the omelette is mostly set but still slightly runny on top, fold it in half and cook for another minute.
- Slide the omelette onto a plate and serve hot.