Fresh Spinach and Garden Veggie Omelet

Quick Summary

This veggie omelet features a fluffy egg base folded over tender baby spinach, bell peppers, and mild feta. It takes less than 15 minutes to prepare and offers a balanced ratio of protein and vitamins.

Ingredients

Preparation Method

1. 1. Whisk the eggs in a bowl with a pinch of salt and pepper until smooth.
2. 2. Sauté the peppers and onions in a non-stick pan until softened. Add the spinach and cook until just wilted.
3. 3. Pour the eggs over the vegetables, tilting the pan to ensure even coverage.
4. 4. Once the edges set, sprinkle with feta and fold the omelet in half. Serve warm.

Nutrition Snapshot

Nutrient	Amount
Calories	220 kcal
Protein	16g
Fat	15g
Carbohydrates	4g

Frequently Asked Questions

Can I use egg whites only?

Yes, use 1.5 cups of egg whites for a lighter profile.

How do I keep the spinach from getting watery?

Sauté the spinach quickly over medium-high heat and drain any excess liquid before adding eggs.

Is this meal freezer-friendly?

It is best enjoyed fresh, but can be refrigerated for 24 hours.