Spinach and Mushroom Veggie Omelette

Ingredients

• eggs3 large (150 g)
• baby spinach1 cup (30 g)
• mushrooms, thinly sliced1/2 cup (35 g)
• bell pepper, diced1/4 cup (30 g)
• shredded part-skim mozzarella1/4 cup (28 g)
• olive oil1 tbsp (15 ml)
• fresh chives, chopped1 tbsp (3 g)
• salt and black pepper, to taste1/8 tsp (0.5 g)

Directions

1. 1

   Whisk the eggs with a pinch of salt and pepper until the yolks and whites are fully combined.

2. 2

   Heat half the olive oil in a nonstick skillet over medium heat. Sauté the mushrooms and bell pepper for 3 minutes, until softened, then add the spinach and cook 30 seconds until wilted.

3. 3

   Push the vegetables to one side of the pan, add the remaining oil, and pour in the eggs.

4. 4

   Let the eggs set for about 1 minute, then gently pull the set edges toward the center with a spatula, tilting the pan to fill the gaps.

5. 5

   When the top is nearly set, scatter the mozzarella and vegetables over one half of the omelette.

6. 6

   Fold the omelette in half and slide it onto a plate. Top with chives and serve.

Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.