Veggie Omelette Recipe

Time30m

Serves2

Scrambled Eggs, White Cheddar Cheese, Sautéed Mushrooms, Caramelized Onions, Tomatoes, Peppers, Spinach, Arugula Salad with Sweet Herb Vinaigrette

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Ingredients

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1
Prepare the Vegetables
Sauté the sliced mushrooms and diced onion in a skillet over medium heat until golden brown and caramelized. Add the diced bell pepper and chopped tomatoes, and cook for another 2-3 minutes until softened. Remove from heat and set aside.
2
Make the Omelette
In a bowl, whisk together the eggs. Season with salt and pepper to taste. Pour the eggs into a preheated non-stick skillet over medium heat. Cook until the edges start to set, then add the sautéed vegetables and shredded white cheddar cheese to one half of the omelette. Fold the omelette in half and cook for another 2-3 minutes until the cheese has melted.
3
Prepare the Salad
In a separate bowl, combine the arugula and spinach. Drizzle with your favorite sweet herb vinaigrette and toss to coat.
4
Serve
Plate the veggie omelette alongside the arugula salad. Enjoy!