Breakfast

Veggie Omelet

Various vegetables cooked in a skillet and folded in between eggs

15

min

Meal benefits

Rich in choline, a nutrient important for brain health, liver function, and the formation of cell membranes.

Provides essential vitamins and minerals, including vitamin B12, vitamin D, selenium, and choline, which are vital for brain function, bone health, and energy metabolism.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

205

Protein

14

g

Fats

13

g

Carbs

8

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

2

large eggs

0.5

bell pepper, diced

1

small onion, diced

30

g

cherry tomatoes, halved

20

g

spinach, chopped

20

g

mushrooms, sliced

1

tsp

olive oil

Instructions

_{Step 1/3}

Prepare the Ingredients

Dice the bell pepper and onion. Halve the cherry tomatoes. Chop the spinach. Slice the mushrooms.

_{Step 2/3}

Cook the Vegetables

Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper, onion, and mushrooms to the skillet. Season with salt and pepper to taste and cook for about 5 minutes, or until the vegetables are tender. Add the cherry tomatoes and spinach to the skillet and cook for an additional 2 minutes, until the spinach is wilted. Remove the vegetables from the skillet and set them aside.

_{Step 3/3}

Cook the Omelet and Serve

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet, spreading them evenly. Cook over medium heat until the eggs start to set, about 2-3 minutes. Once the eggs are mostly set, add the cooked vegetables on one half of the omelet. Fold the omelet in half over the vegetables and cook for an additional 1-2 minutes, until the eggs are fully cooked. Slide the omelet onto a plate and serve immediately.