Veggie Omelette
Packed with colorful sautéed bell peppers, earthy mushrooms, and tender baby spinach, this quick omelette delivers wholesome fuel. Melted cheddar cheese inside adds gooey decadence to every bite.
Ingredients
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servings
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Instructions
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Crack eggs into a bowl, add milk, salt, and pepper, and whisk vigorously with a fork until frothy.
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Heat olive oil in an 8-inch non-stick skillet over medium heat and sauté onion, pepper, and mushrooms for 3 minutes until tender.
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Add chopped spinach and stir until just wilted, then transfer vegetables onto a small plate.
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Pour the beaten eggs into the same pan over medium-low heat, gently pulling the edges inward as they set to let uncooked egg flow underneath.
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When the surface is mostly set, spread the cooked vegetables and shredded cheese over one half of the omelette.
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Fold the empty half over the filling, slide onto a warm plate, and serve immediately.
Notes & Tips
Cooking the vegetables beforehand prevents them from releasing excess water into the eggs.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 16g g |
| Fat | 14g g |
| Carbohydrates | 6g g |
| Fiber | 2g g |