Veggie Packed Omlette

You will need:

• Eggs:

  • 3 large eggs

• Veggies:

  • ½ small onion, diced

  • ½ red capsicum, diced

  • ½ cup spinach leaves

  • ¼ cup mushrooms, sliced

  • 1 small tomato, diced

• Extras (optional):

  • ¼ cup grated cheese (cheddar, feta, or plant-based cheese)

  • Salt and pepper to taste

  • Fresh herbs (parsley, chives, or basil), optional

• For cooking:

  • 1 tbsp olive oil or butter

How to make:

1. Whisk the eggs: In a bowl, whisk together the eggs with a pinch of salt and pepper until smooth and fluffy.

2. Cook the veggies: Heat olive oil or butter in a frying pan over medium heat. Add the diced onion, bell pepper, mushrooms, and tomato. Cook for 3-4 minutes until the veggies soften. Stir in the spinach and cook for another 1-2 minutes until wilted.

3. Pour in the eggs: Pour the whisked eggs over the cooked veggies in the pan. Let them cook undisturbed for 2-3 minutes until the edges start to set.

4. Add cheese (optional): Sprinkle the cheese over the eggs and let it melt as the omelette continues to cook.

5. Fold and cook through: Once the omelette is set, gently fold it in half. Cook for another 1-2 minutes until the eggs are fully cooked through.

6. Serve and enjoy: Slide the omelette onto a plate, garnish with fresh herbs if desired, and enjoy your veggie-packed breakfast!