Vegetable Omelet

Ingredients

• •3 eggs
• •2 tablespoons butter
• •1/4 cup diced bell peppers
• •1/4 cup diced onions
• •1/4 cup sliced mushrooms
• •1/4 cup spinach
• •1/4 cup shredded cheddar cheese
• •1/4 teaspoon salt
• •1/8 teaspoon black pepper

Directions

1. 1Heat 1 tablespoon of butter in a non-stick skillet over medium heat and sauté the bell peppers, onions, and mushrooms for 3-4 minutes until softened; add spinach and cook until wilted, then transfer to a plate.
2. 2In a bowl, whisk together the eggs, salt, and black pepper until well combined.
3. 3Add the remaining 1 tablespoon of butter to the skillet and heat over medium-high heat until foaming.
4. 4Pour the egg mixture into the skillet and let it cook undisturbed for 1-2 minutes until the bottom begins to set.
5. 5Gently push the cooked eggs toward the center, tilting the pan so uncooked egg flows to the edges, cooking for another 1-2 minutes.
6. 6When the top is still slightly wet but the bottom is set, add the sautéed vegetables and cheese to one half of the omelet.
7. 7Fold the omelet in half and slide onto a plate; serve immediately.

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