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Veggie Stuffed Omelet
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Prep Time:
15 minutes
Total Time:
15 minutes
Whip up a quick and delicious veggie-stuffed omelet for a satisfying breakfast in 15 minutes.
Ingredients:
  • 1 teaspoon olive or canola oil
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon chopped onion
  • 1/4 cup sliced mushrooms
  • 1 cup loosely packed fresh baby spinach leaves, rinsed
  • 1/2 cup fat-free egg product or 2 eggs, beaten
  • 1 tablespoon water
  • Dash salt
  • Dash pepper
  • 1 tablespoon shredded reduced-fat Cheddar cheese
Instructions:
  • Heat oil in a nonstick skillet over medium-high heat. Add bell pepper, onion, and mushrooms. Sauté for 2 minutes until onion is tender. Add spinach and cook until wilted. Transfer vegetables to a small bowl.
  • In a medium bowl, whisk together the egg product, water, salt, and pepper until well combined. Reheat the same skillet over medium-high heat, then swiftly pour in the egg mixture. As you swiftly move the pan back and forth over the heat, use a spatula to continuously spread the eggs across the pan as they thicken. Let the omelet sit over the heat for a few seconds to lightly brown the bottom. Be careful not to overcook as the omelet will keep cooking after folding.
  • Cover half of the omelet with the cooked vegetable mixture and cheese, then fold the other half over with a spatula. Slide the omelet onto a plate from the pan and serve hot.

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