Vegetable Omelette
An easy and nutritious omelette made with expired eggs and various vegetables.
Ingredients
- 4 eggs (past expiration date but still safe to consume)
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- 1/2 cup chopped mushrooms
- 1/2 cup chopped spinach
- 1/4 cup grated cheese (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
Heat the vegetable oil in a non-stick skillet over medium heat.
Add the chopped bell peppers, onions, mushrooms, and spinach to the skillet. Cook until vegetables are tender, about 5 minutes.
Pour the beaten eggs over the cooked vegetables. Allow the eggs to set slightly.
Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
Sprinkle grated cheese (if using) over one half of the omelette.
Fold the omelette in half and cook for an additional 2-3 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate, cut in half, and serve hot.
Enjoy with a side of salad or bread.