Cook the bell pepper, mushrooms, and onion in an 8-inch pan over medium heat for 3 minutes, or until the onions have become translucent. Add in the spinach and cook just until wilted.
Place mixture on a plate. Wipe down the pan and then add 1 teaspoon oil. Heat over medium heat. Once the oil is hot, slowly pour in the egg mixture. Let sit for about 30 seconds, then use a spatula to slowly push the cooked egg and let the runny egg fill in. Cook another minute, or until you are able to flip it.
Turn the heat off. Carefully flip the egg over with a spatula (or two). Place 1 Tablespoon of cheese on half the side. Add the vegetables to the same half and then place the other Tablespoon of cheese on top. Add more if desired. Flip the egg over and let sit for one minute.
Enjoy while hot.
Notes:
Optional Toppings:
Salsa
Low-fat Sour cream, cottage cheese, or Greek Yogurt
