Veggie Lovers’ Omelet
6
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This delicious, beautiful-looking omelet is the ideal breakfast for one to whip up quickly before getting started with your day. First, the onions, bell peppers, and mushrooms are cooked until crisp-tender, then the spinach is added and heated through until it wilts. The filling is flavored with fresh thyme as well. After the eggs are set, top with the veggie filling, then fold the egg over in the filling to form your omelet. Your breakfast or brunch couldn't be easier! Feel free to 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
0.5 tsp
Uncooked red onion(s)
0.5 cup(s), sliced
Bell pepper(s)
0.5 cup(s)
Fresh mushroom(s)
0.5 cup(s)
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Fresh baby spinach
0.5 cup(s)
Fresh thyme
0.25 tsp
Cooking spray
5 spray(s)
Egg(s)
2 large egg(s)
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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