Vegetable and avocado omelet

 Vegetable and avocado omelet

Ingredients:

• 4 large eggs

• 1/2 cup bell peppers, diced

• 1/2 cup spinach, chopped

• 1/4 cup onion, diced

• 1/2 avocado, sliced

• 1/4 cup shredded cheese (cheddar or mozzarella)

• 1 tablespoon olive oil

• Salt to taste

• Pepper to taste

Kitchen Tools Needed:

• Non-stick skillet

• Whisk

• Spatula

• Cutting board

• Knife

Instructions:

• In a bowl, whisk the eggs until well beaten. Season with salt and pepper.

• Heat olive oil in a non-stick skillet over medium heat.

• Add the diced onion and bell peppers to the skillet. Sauté for about 3-4 minutes until they soften.

• Add the chopped spinach and cook for another 1-2 minutes until wilted.

• Pour the beaten eggs over the sautéed vegetables. Cook for about 3-4 minutes until the edges start to set.

• Sprinkle the shredded cheese on top and cover the skillet with a lid. Cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked.

• Remove the omelette from the skillet and slide it onto a plate.

• Top with sliced avocado and serve immediately.

Macros:

• Total Calories: 500

• Carbs: 30g

• Proteins: 40g

• Fats: 25g