Vegetable Omelette

This delicious vegetable omelette is packed with fresh vegetables and makes for a healthy and satisfying breakfast or brunch option.

Ingredients - Serves 2

In a bowl, beat the eggs with salt and black pepper.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and onion to the skillet and sauté for 2-3 minutes until they start to soften.
Add the diced tomato and chopped spinach to the skillet and cook for another 2 minutes.
Pour the beaten eggs over the vegetables in the skillet.
Cook for 3-4 minutes until the edges start to set.
Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
If using cheese, sprinkle it over one half of the omelette.
Fold the omelette in half and cook for another 2 minutes until the cheese is melted and the eggs are cooked through.
Slide the omelette onto a plate and serve hot.