Veggie-Packed Omelette

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

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

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

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

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

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

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

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

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

10.Slide the omelette onto a plate and serve hot.