The scrambled eggs and veggie omelet is one of the most popular breakfasts for many reasons. Not only are they easy to make, but they're incredibly customizable and full of nutrition. In this recipe for a 500-calorie omelet, we'll show you how to make an omelet that's flavorful and satisfying, keeping you energized and full throughout the morning.
¼cupBell Peppersdiced (use a mix of red, green, and yellow for a burst of color)
¼cupSpinach
2tbspFeta Cheesecrumbled
Saltas per taste
Pepperas per taste
2tbspOlive oil
Instructions
Start by chopping your bell peppers into small pieces and tearing the spinach into manageable portions.
Crack the eggs into a bowl and beat them with a fork or whisk. Add a pinch of salt and pepper for seasoning.
Heat a non-stick skillet over medium heat and coat it with cooking spray or a small amount of olive oil. Add the diced bell peppers and saute them for a few minutes until they start to soften.
Toss in the fresh spinach leaves. Spinach wilts quickly, so you'll only need to cook it for a minute or two until it's nicely wilted.
Once the veggies are tender, pour the beaten eggs over them. Let the eggs cook undisturbed for a moment, then gently push the cooked edges towards the center, allowing the uncooked eggs to flow to the edges.
Before the eggs are set completely, sprinkle the omelet with crumbled feta cheese. This adds a delightful creaminess and a salty kick to the dish.
When the eggs are no longer runny but still slightly moist on top, carefully fold the omelet in half. Let it cook for another minute or so to ensure the inside is cooked through.
Slide your omelet onto a plate, and if desired, garnish it with extra feta, a pinch of fresh ground pepper, or a sprinkle of fresh herbs like chives.