August’s Mouth-Friendly Recipe

Veggie Omelet


  • 1 teaspoon olive oil
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon chopped onion
  • ¼ cup sliced mushrooms
  • 1 cup loosely packed fresh baby spinach leaves, rinsed
  • 2 eggs, beaten
  • 1 tablespoon water
  • 1 tablespoon shredded cheddar cheese
  • Salt and pepper to taste


Heat oil in a nonstick skillet over medium-high heat. Add pepper, onion and mushrooms, then cook for two minutes or until onion is tender. Stir in spinach and cook until it wilts. Pour veggies into a small bowl.

In a medium bowl, whisk together eggs, water, salt and pepper. Pour the mixture into the hot skillet. When the egg has set up, pour the veggies over half of the omelet and top with cheese. Fold the other half of the omelet over the veggies and serve.

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