Veggie Omelet

1 standard portion

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Ingredients

• 1 tablespoon olive oil
• 3 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup red onion (finely diced)
• 1/4 cup sliced mushrooms
• 1/4 cup red bell pepper (finely diced)
• 1/2 cup baby spinach leaves
• 1/4 cup shredded cheddar cheese

Method

1. Heat olive oil in a non stick pan over medium heat. Add onion, mushrooms, red bell pepper. Season with ¼ teaspoon salt and ground black pepper. Saute for 3-4 minutes or until softened. Add the spinach and let it wilt (about 1 minute), then transfer the veggies to a small bowl and set aside.
2. Wipe the skillet clean with paper towels. In a small bowl, whisk together the eggs with water and ¼ teaspoon of salt. Pour the egg mixture into the pan, using a spatula to spread them to the edges of the pan. Cook for 1-2 minutes until the bottom is very lightly browned.
3. Add the veggie mixture over half of the omelet. Spread the cheese over the veggies, and then carefully fold the empty half of the omelet over the fillings. Slide the omelet onto a plate and serve immediately.