Loaded Veggie Omelet
Nutritional Information
A classic vegetarian omelet loaded with fresh spinach, tomatoes, and mushrooms.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 large eggs
- 1/2 cup spinach, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup mushrooms, sliced
- 1 tablespoon butter or oil
- 2 tablespoons shredded cheddar cheese
In a small bowl, beat the eggs with a splash of water, salt, and pepper.
Melt butter in a non-stick skillet over medium heat. Sauté the mushrooms and tomatoes for 2 minutes. Add spinach and cook until wilted. Remove veggies from pan.
Pour the eggs into the skillet. Cook until the edges start to set, lifting the edges to let uncooked egg flow underneath.
When the center is mostly set, add the veggies and cheese to one half of the omelet. Fold the other half over and cook for 1 more minute. Serve immediately.
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