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Veggie omelet


  • 1/2 onion, chopped
  • 1/3 cup (80 milliliters) cremini mushrooms, sliced
  • 1/4 cup (60 milliliters) sun-dried tomatoes, sliced
  • 1 cup (240 milliliters) baby spinach leaves
  • 3 eggs, beaten
  • 2 tablespoons (30 milliliters) gruyere cheese, shredded
  • Olive oil, for frying


  1. Heat olive oil in a skillet.
  2. Add in onions and mushrooms and sun-dried tomatoes, and saute until tender.
  3. Add spinach and cook until wilting.
  4. Take the pan off the heat and add veggies to a bowl.
  5. Crack eggs into a separate bowl and whisk.
  6. In a separate skillet, heat more olive oil.
  7. Pour in beaten eggs. Slide the skillet back and forth over the heat to move the eggs around and cover the bottom of the skillet.
  8. Once eggs are spread evenly, let eggs sit on heat for a few seconds to cook.
  9. Sprinkle shredded cheese over entire omelet. Add cooked veggies to one half of omelet.
  10. Gently fold the omelet and roll into a cigar shape.
  11. Slide from pan to plate.
  12. Enjoy!

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