Veggie Omelette

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

Ingredients

• •3 large eggs
• •1/4 cup bell peppers, diced (mixed colors)
• •1/2 cup fresh spinach, chopped
• •1 tbsp olive oil
• •Salt, to taste
• •Black pepper, to taste
• •1/4 cup shredded cheese (optional)
• •Fresh herbs (optional, for garnish)

Instructions

1. 1

   In a bowl, whisk together the eggs with a pinch of salt and black pepper until fully combined.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat.

3. 3

   Add the diced bell peppers to the skillet and sauté for 1-2 minutes until they begin to soften.

4. 4

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

5. 5

   Pour the beaten eggs over the vegetables in the skillet, tilting the pan to distribute the eggs evenly.

6. 6

   Cook for about 2-3 minutes, gently stirring the edges to allow uncooked egg to flow to the sides.

7. 7

   Once the eggs are set, add shredded cheese on top (if using) and cover the skillet for 1 minute to melt the cheese.

8. 8

   Carefully slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.