Spinach And Mushroom Veggie Omelette
This veggie omelette is light, flavorful, and quick—filled with sautéed veggies, melty cheese, and fluffy eggs for a satisfying anytime meal.
Ingredients
- 3 large eggs
- 1 tbsp milk optional, for extra fluff
- Salt & pepper to taste
- 1 tbsp olive oil or butter
- ¼ cup mushrooms sliced
- ¼ cup red bell pepper diced
- ¼ cup spinach leaves
- 2 tbsp onion diced
- ¼ cup shredded cheese mozzarella, cheddar, or Swiss
- Dried parsley or chili flakes for garnish (optional)
Instructions
- Whisk eggs with milk, salt, and pepper until frothy, about 30 seconds.
- Cook mushrooms, onion, and bell pepper in oil or butter over medium heat for 3–4 minutes. Add spinach and cook 30 seconds. Set aside.
- Clean the pan, add oil or butter, and pour in eggs. Swirl to coat. Cook over medium-low for 2–3 minutes until mostly set.
- Add veggies and cheese to one side. Fold over and cook 1–2 minutes until cheese melts.
- Transfer to a plate. Garnish as desired and serve hot.