By Caitlin Howard
Crack the eggs into a medium bowl, add a pinch of salt and pepper, and beat well until the yolks and whites are fully combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced onions to the pan and sauté for about 2 minutes, until they become translucent.
Stir in the diced bell peppers and cook for another 2-3 minutes until they start to soften.
Add the chopped spinach and sauté for an additional 1-2 minutes until wilted.
Pour the beaten eggs evenly over the vegetables in the skillet.
Using a spatula, gently stir the eggs around the edges to let uncooked egg flow to the edges of the pan.
Allow the omelette to cook without stirring for about 2-3 minutes until it sets.
Gently lift the edges of the omelette with a spatula and fold it in half.
Cook for another minute to ensure the eggs are fully set, then slide the omelette onto a plate.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features eggs, bell peppers, diced, spinach, chopped and other delicious ingredients. Contains 300 calories total.
Crack the eggs into a medium bowl, add a pinch of salt and pepper, and beat well until the yolks and whites are fully combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced onions to the pan and sauté for about 2 minutes, until they become translucent.
Stir in the diced bell peppers and cook for another 2-3 minutes until they start to soften.
Add the chopped spinach and sauté for an additional 1-2 minutes until wilted.
Pour the beaten eggs evenly over the vegetables in the skillet.
Using a spatula, gently stir the eggs around the edges to let uncooked egg flow to the edges of the pan.
Allow the omelette to cook without stirring for about 2-3 minutes until it sets.
Gently lift the edges of the omelette with a spatula and fold it in half.
Cook for another minute to ensure the eggs are fully set, then slide the omelette onto a plate.
Calories per Serving: 300
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