Wholesome Veggie-Packed Omelette

Preparation:

1. Wash and dice the bell peppers, tomatoes, and red onion. Rinse the baby spinach leaves and set aside. If using cheese, shred it and keep it ready.

Saute the Veggies:

1. Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell peppers and red onion. Sauté for about 2 minutes until they begin to soften.

Add Tomatoes and Spinach:

1. Toss in the diced tomatoes and baby spinach. Sauté for an additional 1-2 minutes until the spinach wilts and the tomatoes slightly soften.

Whisk Eggs:

1. While the veggies cook, crack the eggs into a bowl. Whisk them together until well combined. Season with a pinch of salt and pepper.

Pour and Cook:

1. Pour the whisked eggs evenly over the sautéed veggies in the skillet. Allow the eggs to set for a moment.

Cheese Addition (Optional):

1. If desired, sprinkle the shredded mozzarella cheese over one half of the omelette.

Fold and Finish:

1. Once the eggs have mostly set but are slightly runny on top, carefully fold the omelette in half, covering the cheese if added.

Serve:

1. Slide the omelette onto a plate. Garnish with a few extra spinach leaves and a sprinkle of diced bell peppers for a pop of color.