Ingredients:

• 2 large eggs
• 1/4 cup sliced mushrooms
• 1/4 cup diced bell peppers (any color)
• 1/4 cup fresh spinach leaves
• 2 slices of bread (of your choice)
• Cooking spray or a small amount of oil for the pan
• Salt and pepper to taste

Instructions:

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1. Preheat the Skillet:

Preheat a non-stick skillet over medium heat and lightly coat it with cooking spray or a small amount of oil.

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2. Whisk the Eggs:

In a bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.

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3. Pour and Cook the Eggs:

Pour the beaten eggs into the preheated skillet, ensuring they spread out evenly.

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4. Add Vegetables:

Scatter the sliced mushrooms, diced bell peppers, and fresh spinach leaves evenly over one half of the omelet.

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5. Cook Undisturbed:

Allow the omelet to cook undisturbed for a couple of minutes until the bottom is set and lightly golden.

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6. Fold the Omelet:

Carefully fold the other half of the omelet over the vegetable filling, creating a half-moon shape.

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7. Finish Cooking:

Cook for another minute or until the omelet is fully set, and the vegetables are heated through.

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8. Toast the Bread:

While the omelet is cooking, toast the whole grain bread slices to your desired level of crispness.

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9. Serve:

Serve the veggie-packed half-moon omelet alongside the toasted whole grain bread slices.

#Vegetarian