Veggie-Packed Omelette
Ingredients
- 3 eggs
- 1/4 cups diced bell peppers (any color)
- 1/4 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Optional toppings: chopped herbs (such as parsley or chives), salsa, hot sauce
Instructions
Prep the Vegetables:
- Dice the bell peppers, tomatoes, and onions.
- Chop the spinach.
Beat the Eggs:
- In a bowl, crack the eggs and beat them until well combined. Season with a pinch of salt and pepper.
Cook the Veggies:
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Add the diced onions and bell peppers. Sauté for about 2-3 minutes until they begin to soften.
Add Tomatoes and Spinach:
- Add the diced tomatoes and chopped spinach to the skillet. Cook for an additional 1-2 minutes until the spinach is wilted.
Pour in the Eggs:
- Pour the beaten eggs over the cooked vegetables in the skillet. Make sure the eggs spread out evenly.
Cook the Omelette:
- Let the eggs cook undisturbed for a few minutes until the edges start to set.
Add Cheese and Fold:
- Sprinkle the shredded cheese evenly over one half of the omelette.
- Carefully fold the other half of the omelette over the cheese-covered half.
Finish Cooking:
- Cook for another 2-3 minutes, allowing the cheese to melt and the omelette to cook through.
Serve:
- Slide the omelette onto a plate.
- Garnish with optional toppings like chopped herbs, salsa, or hot sauce.
Nutrition
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 25gFiber: 5g
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