Cheese and Vegetable Omelette

Instructions

1. 1

   Sauté the vegetables

   • Heat olive oil in a small non-stick skillet over medium heat.
   • Add the chopped onion, bell pepper, and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until softened.
   • Add the fresh spinach and cook for another 1-2 minutes until it has wilted completely.
   • Remove the cooked vegetables from the skillet and set them aside on a plate.
2. 2

   Prepare and cook the eggs

   • In a small bowl, crack the 3 eggs. Whisk them vigorously with the black pepper until the yolks and whites are fully combined and slightly frothy.
   • Wipe the skillet clean and return it to medium-low heat. If needed, add a tiny bit more oil.
   • Pour the whisked eggs into the warm skillet. Let them cook undisturbed for about 2 minutes, or until the edges begin to set.
3. 3

   Assemble and fold the omelette

   • As the eggs cook, gently push the cooked edges toward the center and tilt the pan to allow uncooked egg to flow underneath. Continue until the omelette is mostly set but still slightly soft on top (about 2-3 minutes).