Veggie Omelet Recipe

Time20m

Serves2

Egg White stuffed with sautéed mix Bell Peppers, Mushrooms, Red Onion, Spinach and sliced Tomato topped with Cheese. add a cup of fruit.

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Ingredients

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1
Prepare the Vegetables
In a skillet over medium heat, sauté the diced red onion, bell peppers, and sliced mushrooms in a little olive oil until softened, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt and pepper.
2
Cook the Egg Whites
In a separate bowl, whisk the egg whites until slightly frothy. Pour the egg whites into a non-stick skillet over medium heat. Cook until the edges start to set, about 2-3 minutes.
3
Assemble the Omelet
Once the egg whites are mostly set, pile the sautéed vegetable mixture onto one half of the omelet. Add sliced tomatoes on top of the vegetables, and sprinkle shredded cheese over the filling.
4
Finish Cooking
Carefully fold the other half of the omelet over the filling. Cook for an additional 2-3 minutes until the cheese melts and the egg is fully cooked. Slide onto a plate.
5
Serve
Serve hot with a side of fresh fruit (1 cup) of your choice.