Veggie Omelet - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 5

Cook Time 8

Total Time 13

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.
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.
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.

It's important to use a non-stick frying pan to cook your omelet. I'm using an 8-inch pan.
Be sure to cook the veggies, and any other add-ins that require cooking, before starting to cook your eggs so that they are ready.
Swap the veggies listed here for any of your favorites, or include cooked ham or sausage. You can also use any type of cheese in place of the cheddar.
Avoid flipping or stirring the eggs. The heat from the pan will cook them all the way through.
Feel free to double or triple the ingredients to make more than one omelet.
To Store: Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in the microwave or in a pan on low heat.