Vegetable Omelette

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •8 large eggs
• •1 cup bell peppers, diced
• •1 cup spinach, chopped
• •1/2 cup onion, diced
• •1/2 cup shredded cheese (cheddar or your choice)
• •2 tbsp olive oil
• •1/2 tsp salt
• •1/4 tsp black pepper

Instructions

1. 1

   In a bowl, crack the eggs and whisk them until well combined. Add salt and black pepper to taste.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

3. 3

   Add the diced onions and bell peppers to the skillet. Sauté for about 2-3 minutes until the onions are translucent.

4. 4

   Stir in the chopped spinach and cook for another minute until the spinach is wilted.

5. 5

   Spread the sautéed vegetables evenly in the skillet. Pour the beaten eggs over the vegetables.

6. 6

   Cook for about 5 minutes or until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.

7. 7

   Sprinkle the shredded cheese on top of the omelette and cover the skillet with a lid. Cook for another 2-3 minutes until the cheese is melted and the eggs are fully set.

8. 8

   Using the spatula, fold the omelette in half and serve immediately.