A delicious and nutritious breakfast omelette! High in antioxidant veggies!
Ingredients
2 large egg
Egg
(scrambled)
2 tbsp
Olive oil
1 1/2 cup
Spinach
(washed and torn into pieces)
1/2 medium
Tomato
(chopped)
1/4 cup chopped
Green bell pepper
1/4 cup chopped
Red bell pepper
1 tbsp
Dill, fresh
1/4 tsp
Salt and pepper
Instructions
Heat oil in a small skillet over medium heat
Scramble the eggs with the dill and some salt and pepper (to taste)
Pour eggs onto the skillet, swirling to spread
Wash and pat dry your spinach, tomato, and peppers. Chop spinach and dice your tomato and peppers into small pieces
Arrange your diced veggies around on the eggs, then the spinach, spreading it out evenly across the eggs
Place a lid over the eggs and cook for about 3-5 minutes, until the eggs begin to pull away from the pan and appear cooked around the edges.
Gently ease the omelette off the skillet with a spatula, holding the skillet at an angle, carefully flip the entire omelette over. Cook another 3-5 minutes, until the bottom of the eggs, are browned and spinach is wilted.
Notes:
No spinach - You can substitute Swiss chard instead
