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Join now & get access to 4,000+ healthy, delicious recipes

Veggie Lovers’ Omelet

Total Time
0:22
Prep
0:12
Cook
0:10
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
  • 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 salt
    1 pinch
  • black pepper
    1 pinch
  • fresh baby spinach
    ½ cup(s)
  • fresh thyme
    ¼ tsp, chopped
  • cooking spray
    5 spray(s)
  • 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 omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
  3. Makes 1 omelet.

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