Spinach & Mushroom Veggie OmeletteΒ 
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3 large eggs
1 tbsp milk (optional, for fluffiness)
Salt & pepper to taste
1 tbsp olive oil or butter
1/4 cup mushrooms, sliced
1/4 cup red bell pepper, diced
1/4 cup spinach leaves
2 tbsp onion, diced
1/4 cup shredded cheese (mozzarella, cheddar, or Swiss)
Dried parsley or chili flakes for garnish (optional)
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In a bowl, beat eggs with milk, salt, and pepper.
In a non-stick skillet, heat oil over medium heat. SautΓ© mushrooms, onion, and bell pepper for 3β4 minutes until softened. Add spinach and cook until wilted.
Remove veggies and set aside. Wipe the pan lightly and add a touch more oil or butter.
Pour in the beaten eggs and swirl to cover the bottom. Cook over medium-low until set.
Add the veggie mix and cheese on one half. Fold the omelette and cook 1 more minute.
Slide onto a plate and garnish with parsley or chili flakes. Serve hot!
Prep Time: 5 mins
Cooking Time: 8 mins
Total Time: 13 mins
Kcal: ~250
Servings: 1
