Name: Versatile Veggie Omelet
Ingredients: Three large eggs; 1/4 cup diced bell peppers (any color); 1/4 cup diced onions; 1/4 cup diced tomatoes; 1/4 cup sliced mushrooms; 1/4 cup chopped spinach; Salt and pepper to taste; One tablespoon of olive oil; Grated cheese (optional)

You can enjoy this veggie omelet as a healthy and nutritious breakfast, brunch, or lunch option. Feel free to customize the recipe by adding or substituting other vegetables according to your preferences.

I use leftover vegetables in this omelet recipe as well; you can’t go wrong!

Instructions

Heat olive oil in a non-stick skillet over medium heat.
Add diced bell peppers, onions, and mushrooms to the skillet. Sauté them for about 3-4 minutes until they become tender.
Add the chopped spinach and diced tomatoes to the skillet. Cook for an additional 2 minutes until the spinach wilts slightly.
In a mixing bowl, beat the eggs. Season with salt and pepper to taste.
Pour the beaten eggs over the sautéed vegetables in the skillet. Use a spatula to gently move the eggs around, allowing the uncooked portion to flow to the edges.
Optional: Sprinkle some grated cheese on top of the omelet.
Cook the omelet for about 2-3 minutes until the bottom is set and golden brown.
Carefully flip the omelet using the spatula and cook for another 2 minutes on the other side.
Once the omelet is fully cooked and lightly browned on both sides, transfer it to a plate.
Cut the omelet into wedges and serve hot.

Versatile Veggie Omelet