Veggie-Packed Omelette

1In a bowl, crack the eggs (4) and whisk them until well combined.

2Add the diced bell peppers (¼ cup), onions (¼ cup), tomatoes (¼ cup), spinach (¼ cup), mushrooms (¼ cup), and shredded cheese (¼ cup) to the eggs (4). Mix everything together.

3Heat a non-stick skillet over medium heat and add the butter (1 tablespoon).

4Once the butter (1 tablespoon) has melted, pour the egg (4) mixture into the skillet.

5Cook the omelette for 2-3 minutes or until the edges start to set.

6Using a spatula, gently lift the edges of the omelette and tilt the skillet to let the uncooked eggs (4) flow to the edges.

7Continue cooking for another 2-3 minutes or until the omelette is mostly set but (1 tablespoon) slightly runny on top.

8Fold one side of the omelette over the other to create a half-moon shape.

9Cook for another minute to ensure the cheese (¼ cup) is melted and the omelette is cooked through.

10Slide the omelette onto a plate and serve hot.