Ingredients
- 2–3 eggs
- 1–2 tbsp milk (optional)
- 1/4 cup chopped bell peppers (red, green, or yellow)
- 2 tbsp chopped onion
- 1/4 cup chopped mushrooms
- 1/4 cup spinach leaves
- 1/4 cup shredded cheddar cheese (or preferred cheese)
- Salt to taste
- Black pepper to taste
- 1 tsp olive oil or butter
Instructions
- Whisk the eggs with milk (if using), salt, and black pepper in a bowl.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Sauté chopped onions, bell peppers, and mushrooms until they begin to soften.
- Add spinach and cook until wilted.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Cook undisturbed until eggs begin to set around the edges.
- Sprinkle shredded cheese on top and gently fold the omelette in half.
- Cover the skillet for 1-2 minutes to let the cheese melt thoroughly.
- Once fully cooked, slide the omelette onto a plate and serve hot.
Notes
- Customize with tomatoes, jalapeños, or leftover roasted vegetables.
- Add meats like ham, turkey, or bacon if desired.
- Use plant-based cheese for a dairy-free version.
- Reheat gently to avoid rubbery eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 omelette
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
