Energizing Classic Veggie Omelette

🥘 Ingredients

• 3 large eggs (use 2 whole eggs, 1 egg white)
• 1/4 cup red bell pepper, diced
• 1/4 cup baby spinach, chopped
• 1/4 cup mushrooms, sliced
• 2 tablespoons onion, finely diced
• 1/4 cup part-skim mozzarella cheese, shredded
• 1 teaspoon olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

👨‍🍳 Instructions

1. 1
   Crack 2 whole eggs and 1 egg white into a bowl. Whisk with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions and bell pepper. Sauté for 2 minutes until softened.
4. 4
   Add mushrooms and spinach; cook for another 2 minutes until veggies are tender.
5. 5
   Pour the egg mixture over the veggies and cook undisturbed for 1 minute.
6. 6
   Sprinkle mozzarella cheese evenly over half of the omelette.
7. 7
   Carefully fold the omelette in half. Cook for another minute until eggs are set and cheese is melted.
8. 8
   Slide onto a plate and garnish with fresh parsley if desired. Enjoy!

📊 Nutritional Information

• Vitamin A: 25% DV
• Vitamin C: 35% DV
• Calcium: 18% DV
• Iron: 10% DV
• Fiber: 2g
• Sodium: 370mg
• Potassium: 310mg

💡 Cooking Tips

• For extra fluffiness, whisk eggs vigorously before cooking.
• Avoid high heat to prevent eggs from turning rubbery.
• Feel free to swap in any of your favorite veggies while keeping the calorie count in mind.
• Pre-chop veggies the night before for a faster breakfast routine.