Creating Instacart page...
Veggie Omelet
Ingredients
1 tablespoon
olive oil
1/4 cup
red onions finely chopped
1/4 cup
red bell peppers finely chopped
1/4 cup
mushrooms sliced
1 cup
baby spinach
salt and pepper
to taste
2-3
eggs
1 tablespoon
water
2 tablespoons
shredded cheddar cheese
Fresh parsley
for serving
Instructions
STEP 1
Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat.,
STEP 2
Add the red onions, red peppers and mushrooms and cook until crisp tender, about 3-5 minutes.,
STEP 3
Add the spinach and continue cooking until the spinach wilts, about 1 more minute.,
STEP 4
Transfer the vegetables to a small bowl and wipe down the pan.,
STEP 5
Crack and beat eggs with water in a small bowl.,
STEP 6
Pour the egg mixture in the same pan. As eggs begin to set around the edge of the skillet, use a spatula to gently push cooked portions toward the center of the skillet.,
STEP 7
Tilt and rotate the skillet to allow uncooked eggs to flow into empty spaces.,
STEP 8
When eggs are almost set, add the cooked vegetables to half of the omelet and add the cheddar cheese on top.,
STEP 9
Place a spatula under the un-filled half, and fold over.,
STEP 10
Gently slide from the skillet onto a plate. Season with salt and pepper and serve immediately top with fresh parsley.
Nutrition Facts
(per serving)
Calories:
233 calories
Servings:
1 servings
Carbohydrates:
8 g
Fat:
16 g
Fiber:
2 g
Protein:
14 g
Sugar:
1 g
Meal Effort
Preparation:
8 minutes
Cook:
11 minutes
Total:
19 minutes