Veggie Lovers’ Omelette
1
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Swap in any veggies you have on hand – even leftover roasted vegetables work if you add them in with the spinach just to heat through.
Ingredients
Olive oil
½ tsp(s)
Red onion
½ cup(s), sliced
Bell pepper
½ cup(s)
Mushrooms
½ cup(s)
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Baby spinach
½ cup(s)
Fresh thyme
¼ tsp(s)
Cooking spray
5 spray(s)
Raw egg
2 large
Instructions
1
Heat oil over medium heat in a small omelet pan. Add onions, peppers, mushrooms, salt and pepper; cook, stirring frequently, until crisp tender, 3-5 minutes. Add spinach and thyme to pan; toss to wilt spinach, 20 seconds. Remove vegetables to a bowl; set aside.
2
Wipe pan clean. Off heat, coat same pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelette with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
3
Makes 1 omelette.
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