Veggie Omelet

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Prepare the Ingredients

• 1/4 Bell Pepper
• 1/4 Small Onion
• 30g Cherry Tomatoes
• 20g Spinah
• 20g Mushrooms

Finely dice the bell pepper and onion. Halve the cherry tomatoes. Chop the spinach. Slice the mushrooms.

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Cook the Vegetables

• 1 tsp Olive Oil

Heat the olive oil in a non-stick pan over medium heat. Add the bell pepper, onion, and mushrooms to the skillet. Season with salt and pepper to taste and cook for about 5 minutes, or until the vegetables are tender. Add the cherry tomatoes and spinach to the pan and cook for an additional 2 minutes, until the spinach is wilted. Remove the vegetables from the pan and set them aside.

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Cook the Omelet and Serve

• 2 Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan, spreading them evenly. Cook over medium low heat until the eggs start to set, about 2-3 minutes. Once the eggs are mostly set, add the cooked vegetables on one half of the omelet. Fold the omelet in half over the vegetables and cook for an additional 1-2 minutes, until the eggs are fully cooked. Slide the omelet onto a plate and serve immediately.