Veggie Omelette (small) Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Chop the onion, bell pepper, tomato, and mushrooms into small pieces. Rinse the spinach and set aside.

2. 2

   Sauté the Vegetables

   In a non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 2-3 minutes until softened. Add the mushrooms and cook for another 2 minutes. Finally, add the spinach and tomato, and cook until the spinach is wilted.

3. 3

   Whisk the Eggs

   In a bowl, whisk together the eggs, salt, and black pepper until well combined.

4. 4

   Cook the Omelette

   Pour the egg mixture over the sautéed vegetables in the skillet. Cook on medium-low heat until the edges start to set, about 2-3 minutes. Sprinkle the cheddar jack cheese on top.

5. 5

   Finish Cooking

   Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese melts and the eggs are fully cooked.

6. 6

   Serve

   Carefully slide the omelette onto a plate, fold in half, and serve hot.