Open-Faced Veggie Omelette

Serves 1

Ingredients

1 egg + 2 egg whites

1/3 C spinach

1 whole Mini-Bella mushroom, sliced

 4 tbsp chopped white onion

4 tbsp grated mozzarella cheese

2 tbsp fresh oregano leaves

sweet red peppers

1/5 of a sweet red pepper, sliced into rings

2 grape tomatoes, sliced

salt & pepper to taste

1 tbsp olive oil

In a small pan, over medium heat, sautee onion, mushroom, pepper and spinach until onion is translucent. Lay aside.

In a small bowl, whisk eggs together until egg mixture is yellow.

Heat pan and gently pour in the egg.

Fry eggs for ~5 minutes on low heat until egg is only slightly runny. No need to flip.

 Sprinkle top of egg with oregano leaves, salt and pepper.

Add the veggies.

Top with mozzarella and sliced tomato. 

Heat for an extra 2 minutes to allow cheese to melt.

Enjoy!