Veggie Omelette with Spinach & Mushrooms

A quick, protein-rich breakfast to fuel your day with vitamins and minerals.

Ingredients (1 serving):

• 2–3 eggs (or 1 whole egg + 2 egg whites for lighter option)
• ½ cup fresh spinach, chopped
• ½ cup mushrooms, sliced
• ¼ red bell pepper, diced
• 1 tbsp olive oil or avocado oil
• Salt & pepper to taste
• Optional: sprinkle of feta cheese or fresh herbs (parsley, dill)

Instructions:

1. Heat olive oil in a non-stick pan over medium heat.
2. Add mushrooms and bell pepper, sauté until softened (3–4 minutes).
3. Stir in spinach and cook until wilted.
4. Whisk eggs with salt and pepper, then pour over the veggies.
5. Cook until edges set, then gently fold or serve flat as an open omelette.
6. Top with feta or fresh herbs if desired.

Why it’s great:

• Packed with protein to keep you full.
• Loaded with vitamins and minerals from fresh vegetables.
• Quick and easy — ready in under 10 minutes.