Start your morning with this filling veggie-packed omelet or serve it as a light lunch.
Ingredients
Method
- In a large skillet, heat canola oil over medium heat. Saute bell pepper, mushrooms, scallions and garlic for 4-5 minutes, until tender.
- Add spinach, tomatoes and fresh herbs. Stir occasionally until spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
- Meanwhile, heat a smaller skillet over low heat. Crack 1 egg and 2 egg whites into 4 separate bowls for individual omelets and beat until smooth. Season each with salt and pepper.
- Spray the skillet with Pam and pour one bowl of eggs into the hot pan. Cover with a top and let cook for 5-7 minutes, until just a little runny on top. Add 1 Tbsp of cheese and cover to melt cheese.
- When cheese is melted and egg is cooked through, add a quarter of the veggie mixture and fold the omelet.
- Repeat steps 4 & 5 until all omelets are cooked.
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