Photo of Veggie lovers’ omelette by WW

Veggie lovers’ omelette

5
1
1
SmartPoints® value per serving
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)

Uncooked red onion(s)

½ cup(s), chopped, thinly sliced

Uncooked bell pepper(s)

½ cup(s), red or/and yellow, thinly sliced

Fresh mushroom(s)

½ cup(s), sliced

Kosher salt

1 pinch

Black pepper

1 pinch

Fresh baby spinach

½ cup(s)

Fresh thyme

¼ tsp(s), chopped

Cooking spray

5 spray(s)

Raw egg(s)

2 large, whisked with a pinch of salt and pepper

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.

Notes

Makes 1 omelette.