Vegetable Omelette with Whole Wheat English Muffin

Ingredients

• large eggs 3 pieces
• diced bell peppers 1/2 cup
• chopped spinach 1/4 cup
• diced tomatoes 1/4 cup
• whole wheat English muffin 1 piece

Method

1. Prepare the vegetables. Wash all vegetables thoroughly. Dice the bell peppers into small, even pieces. Chop the spinach finely. Dice the tomatoes, removing seeds if you prefer less moisture in the omelette.
   Tip: Dry the spinach well after washing to avoid excess water in the omelette.
2. Beat the eggs. Crack the 3 large eggs into a bowl. Using a fork or whisk, beat the eggs until the yolks and whites are fully combined and slightly frothy. This helps make the omelette fluffy.
   Tip: Add a pinch of salt and pepper to the eggs for seasoning.
3. Cook the vegetables. Heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of oil or butter. Add the diced bell peppers first and sauté for 2 minutes until slightly softened. Then add the chopped spinach and diced tomatoes, cooking for another 1-2 minutes until the spinach wilts and tomatoes soften.
   Tip: Avoid overcrowding the pan to ensure even cooking.
4. Add eggs and cook omelette. Pour the beaten eggs evenly over the cooked vegetables in the skillet. Tilt the pan gently to spread the eggs. Let it cook undisturbed for about 2-3 minutes until the edges start to set. Using a spatula, gently lift the edges and tilt the pan to allow uncooked eggs to flow underneath. Cook until the omelette is mostly set but still slightly moist on top.
   Tip: For a fluffier omelette, do not over-stir once eggs are in the pan.
5. Fold and finish cooking. Carefully fold the omelette in half using a spatula. Cook for another 1 minute to ensure the inside is fully cooked but still tender. Remove from heat.
   Tip: If you prefer, you can cover the pan with a lid for the last minute to help cook the top.
6. Toast the English muffin. While the omelette is cooking, split the whole wheat English muffin in half and toast it in a toaster or toaster oven until golden brown and crisp.
   Tip: Toast to your preferred level of crispness.
7. Serve and enjoy. Place the folded vegetable omelette on a plate alongside the toasted English muffin halves. Optionally, add a light spread of butter or your favorite topping on the muffin. Serve immediately while warm.
   Tip: Pair with a glass of fresh juice or coffee for a complete breakfast.

Pro tips

• Use a non-stick skillet to prevent the omelette from sticking and breaking.
• Make sure vegetables are chopped evenly to ensure uniform cooking.