Meal Planning | Breakfast Edition

Veggie Omelette

Breakfast: Veggie Omelette


  • 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


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