🍳 Loaded Veggie Cheese Omelette A fluffy, protein-packed omelette loaded with colorful veggies and melty cheese — perfect for a hearty breakfast, brunch, or even a quick dinner! 🛒 Ingredients (Serves 1–2) 3 large eggs 2 tablespoons milk (optional, for fluffier texture) ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon butter or olive oil Veggie Filling: ¼ cup bell peppers, diced (any color) ¼ cup onions, finely chopped ¼ cup mushrooms, sliced 2 tablespoons spinach, chopped 2 tablespoons tomatoes, diced (seeds removed) Cheese: ½ cup shredded cheddar or mozzarella (You can also mix both!) 🔥 Instructions 1️⃣ Prep the Eggs In a bowl, whisk eggs, milk, salt, and pepper until light and slightly frothy. 2️⃣ Sauté the Veggies Heat butter or oil in a non-stick pan over medium heat. Add onions and sauté 1–2 minutes. Add bell peppers and mushrooms; cook until softened. Stir in spinach and tomatoes; cook 30 seconds more. Remove veggies from pan and set aside. 3️⃣ Cook the Omelette In the same pan, pour in the whisked eggs. Let cook undisturbed for 1–2 minutes until edges set. Gently lift edges with a spatula, tilting pan to let uncooked egg flow underneath. 4️⃣ Add Filling When eggs are mostly set but slightly soft on top, sprinkle cheese over one half. Add sautéed veggies on top of the cheese. 5️⃣ Fold & Finish Carefully fold the omelette in half. Cook another 1–2 minutes until cheese melts. Slide onto a plate and serve warm
