By George Chahine
Crack the 4 eggs into a bowl. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced small onion and bell pepper to the skillet. Sauté until the vegetables are soft, about 3-4 minutes.
Add 2 cups of spinach to the skillet and cook until wilted, about 2 minutes.
Pour the whisked eggs into the skillet over the cooked vegetables. Gently stir the eggs in the skillet to mix with the vegetables.
Cook the omelette for 3-4 minutes, or until the eggs are set and fully cooked.
While the omelette is cooking, heat the remaining 1 tablespoon of olive oil in another pan.
Toast the 4 slices of whole grain bread on the pan until golden brown on both sides.
Once the omelette is cooked, cut it into portions and serve with the toasted bread. Season additionally with salt and pepper if desired.
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This Breakfast Vegetarian Quick Meals recipe is ready in 20 minutes and features eggs, bell pepper, small onion and other delicious ingredients. Contains 300 calories total.
Crack the 4 eggs into a bowl. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced small onion and bell pepper to the skillet. Sauté until the vegetables are soft, about 3-4 minutes.
Add 2 cups of spinach to the skillet and cook until wilted, about 2 minutes.
Pour the whisked eggs into the skillet over the cooked vegetables. Gently stir the eggs in the skillet to mix with the vegetables.
Cook the omelette for 3-4 minutes, or until the eggs are set and fully cooked.
While the omelette is cooking, heat the remaining 1 tablespoon of olive oil in another pan.
Toast the 4 slices of whole grain bread on the pan until golden brown on both sides.
Once the omelette is cooked, cut it into portions and serve with the toasted bread. Season additionally with salt and pepper if desired.
Calories per Serving: 300
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