Vegetable and Cheese Omelet is one of those easy and delicious breakfast recipes. It combines protein-rich eggs with fresh vegetables and a touch of cheese for a satisfying and nutritious meal. It’s also quick to prepare, requiring minimal time and effort, and can be served with toast for a complete meal.
Ingredients
– For Serving / Optional:
- Bread: Sliced (toasted whole wheat bread)
- Butter: 1 teaspoon
– Green onions: 1 stalk (chopped)
– Red bell pepper: 1 (seeds removed, chopped)
– Mushrooms: 3 (sliced)
– Spinach: 1 cup (roughly chopped)
– Tomato: 1 (sliced)
– Cheese: 0.7 ounces (low-fat, shredded)
– Black pepper: to taste
Instructions
- In a suitable skillet, add the red bell pepper, mushrooms, and green onions. Sauté the vegetables until they begin to soften.
- Add the spinach and tomato slices and stir briefly until the spinach wilts.
- Whisk the eggs in a small bowl with black pepper, then pour over the vegetables in the skillet.
- Let the omelet cook over low heat until the bottom is set, then sprinkle the shredded cheese over the top.
- Cover the skillet and let it cook until the cheese is melted and the eggs are fully cooked.
- Serve the vegetable and cheese omelet hot with toast, if desired.
