Veggie Lovers’ Omelet
- Total Time
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.
olive oil½ tsp
uncooked red onion(s)½ cup(s), sliced, thinly sliced
uncooked bell pepper(s)½ cup(s), red or/and yellow, thinly sliced
fresh mushroom(s)½ cup(s), sliced
kosher salt1 pinch
black pepper1 pinch
fresh baby spinach½ cup(s)
fresh thyme¼ tsp, chopped
cooking spray5 spray(s)
egg(s)2 large, whisked with a pinch of salt and pepper
- 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.
- 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 omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
- Makes 1 omelet.