Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers, diced (mix of red, yellow, and green)
- 1/2 medium onion, thinly sliced (yellow or red)
- 1 medium tomato, diced
- 1 cup fresh spinach
- 1/2 cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- Wash and chop bell peppers, slice onions thinly, and dice tomatoes.
- In a bowl, whisk together the eggs with salt and pepper until well combined.
- Heat olive oil in a non-stick skillet over medium heat. Sauté onions until translucent.
- Add bell peppers and sauté for an additional 2 minutes.
- Stir in tomatoes and spinach; cook until spinach wilts (about 1-2 minutes).
- Pour the whisked eggs evenly over the vegetables; let cook undisturbed for 3-4 minutes until edges begin to set.
- Sprinkle cheese on one half of the omelet, fold over gently when almost fully set, and allow cheese to melt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 omelet (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg