Veggie Omelet

Prep Time:

10 min

Cook Time:

Serves:

Level:

Medium

Ingredients

2 large eggs (or 4 large egg whites)

1/4 cup mushrooms, sliced

1/4 cup bell peppers, diced (any color)

1/4 cup onions, finely chopped

1 tsp olive oil or cooking spray

Salt and black pepper to taste

1 slice whole-grain bread

Preparation

1. Heat a non-stick skillet over medium heat. Add olive oil or cooking spray. Sauté mushrooms, bell peppers, and onions until softened (about 3–4 minutes). Remove from skillet and set aside.

2. In a bowl, whisk eggs with a pinch of salt and black pepper. Pour eggs into the skillet over medium heat, tilting the pan to spread evenly.

3. Once the eggs are mostly set but still slightly runny on top, add the sautéed vegetables to one side of the omelet. Fold the omelet in half and cook for another 1–2 minutes until fully cooked through.

4. Toast the slice of whole-grain bread to the desired crispness.

5, Plate the omelet and toast. Optionally, garnish with fresh herbs like parsley or chives.