This omelet is soft, fluffy, and super customizable - add your favorite ingredients, or use up leftover produce, meat, and cheese!
Ingredients
2 large
Egg
1 large egg
Egg white
1 tbsp
Water
1/4 cup
Red bell pepper
(chopped)
1/4 cup
White mushrooms
(chopped)
2 tbsp
Red onion
(chopped)
1/4 cup
Spinach
(chopped)
1 tsp
Olive Oil, Extra Virgin
2 tbsp
Cheddar cheese, reduced fat (18%)
(shredded)
Instructions
Whisk together eggs and water in a bowl and set aside.
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 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 half the cheese on half the side. Add the vegetables to the same half and then place the rest of the 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
