Fluffy Veggie and Cheese Omelet

Ingredients

Tick them off as you go. Quantities are for 1 serving.

• 3 large eggs
• 1 tbsp butter
• ¼ cup diced bell pepper
• 1 cup baby spinach
• ¼ cup shredded sharp cheddar
• 1 tbsp milk or water
• salt and black pepper

Method

1. WhiskBeat the eggs with the milk, a pinch of salt and pepper until no streaks of white remain.

2. SautéMelt half the butter in an 8-inch nonstick pan over medium heat. Cook the pepper 2 minutes, add the spinach until wilted, then tip onto a plate.

3. Cook the eggsAdd the remaining butter, pour in the eggs and let them set for 20 seconds. Stir gently with a spatula, pulling the edges toward the center, until the top is just moist.

4. Fill and foldScatter the vegetables and cheddar over one half, fold the other half over, and slide onto a plate. Serve right away.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

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