By Brittanie Peterson
In a medium bowl, beat the eggs with a pinch of salt and pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the mixed bell peppers and onions. Sauté for about 3 minutes until they start to soften.
Add the mushrooms to the skillet and continue to sauté for another 2 minutes, until all the vegetables are tender.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side and pour in the beaten eggs.
Let the eggs cook undisturbed for 2-3 minutes, or until they begin to set on the bottom. Gently draw a spatula across the bottom of the pan to allow uncooked eggs to flow to the sides.
Once the eggs are mostly set, fold the omelette in half over the vegetables. Cook for another minute until the omelette is fully set and golden.
While the omelette is cooking, toast the whole-grain bread slices in a toaster until golden brown.
Serve the vegetable omelette with the whole-grain toast on the side. Season with additional salt and pepper to taste.
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This Breakfast American Vegetarian recipe is ready in 20 minutes and features large eggs, mixed bell peppers & onions, mushrooms and other delicious ingredients. Contains 400 calories total.
In a medium bowl, beat the eggs with a pinch of salt and pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the mixed bell peppers and onions. Sauté for about 3 minutes until they start to soften.
Add the mushrooms to the skillet and continue to sauté for another 2 minutes, until all the vegetables are tender.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side and pour in the beaten eggs.
Let the eggs cook undisturbed for 2-3 minutes, or until they begin to set on the bottom. Gently draw a spatula across the bottom of the pan to allow uncooked eggs to flow to the sides.
Once the eggs are mostly set, fold the omelette in half over the vegetables. Cook for another minute until the omelette is fully set and golden.
While the omelette is cooking, toast the whole-grain bread slices in a toaster until golden brown.
Serve the vegetable omelette with the whole-grain toast on the side. Season with additional salt and pepper to taste.
Calories per Serving: 400
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