Veggie-Stuffed Omelet

Ingredients

• 1 teaspoon olive or vegetable oil
• 2 tablespoons chopped red bell pepper
• 1 tablespoon chopped onion
• ¼ cup sliced mushrooms
• 1 cup loosely packed fresh baby spinach leaves, rinsed
• ½ cup fat-free egg product or 2 eggs, beaten
• 1 tablespoon water
• 1 tablespoon shredded reduced-fat Cheddar cheese

Instructions

1. 1Heat the oil in an 8-inch nonstick skillet over medium-high heat. Add the chopped red bell pepper, onion, and sliced mushrooms. Cook for 2 minutes while stirring frequently until the onion softens.
2. 2Toss the fresh baby spinach into the skillet. Stir continuously just until the leaves wilt, then transfer the cooked vegetables to a small bowl and set aside.
3. 3Whisk the beaten eggs or egg product with the water in a medium bowl until fully combined. Return the skillet to medium-high heat and quickly pour the egg mixture into the pan.
4. 4Slide the pan rapidly back and forth over the heat. Use a spatula to continuously stir and spread the eggs across the bottom of the skillet as they begin to thicken.
5. 5Allow the eggs to sit undisturbed over the heat for a few seconds so the bottom lightly browns. Avoid overcooking the eggs since they will continue to set once folded.
6. 6Spoon the cooked vegetable mixture onto one half of the omelet and sprinkle the shredded cheddar cheese on top. Fold the empty half of the eggs over the filling with your spatula. Gently slide the finished omelet onto a plate and serve right away.

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