Veggie-Loaded Omelet · Gianna Buff

Ingredients

3 large eggs (or 2 eggs + 1/4 cup egg whites for lighter)
1 tbsp milk or water
Salt + black pepper
1 tsp olive oil or butter
1/4 cup chopped spinach (handful)
1/4 cup chopped bell pepper
2 tbsp diced onion
1/4 cup chopped mushrooms (or whatever's in the fridge)
2 tbsp shredded cheddar or feta
Optional: hot sauce, salsa, or avocado on top

Steps

Whisk eggs, milk, salt, and pepper in a small bowl until fully combined and slightly foamy.
Heat a small non-stick pan over medium. Add the oil. When shimmering, add onion, bell pepper, and mushrooms. Cook 2 minutes until soft.
Add the spinach and cook 30 seconds until just wilted.
Pour the eggs over the veggies. Tilt the pan so eggs spread evenly. Cook 1-2 minutes without stirring.
When the edges are set but the top is still slightly runny, sprinkle cheese over half the omelet. Use a spatula to fold the empty half over the cheese half. Cook 30 more seconds.
Slide onto a plate. Top with hot sauce, salsa, or sliced avocado.

Why this works

Why it works: 20+ g of protein, real vegetables, and you can vary it endlessly. Spinach + feta. Salsa + cheddar. Mushroom + Swiss. Whatever's about to go bad in the fridge. 5 minutes start to plate.