Vegetable Omelette

Ingredients:

• 2-3 large eggs
• Salt and pepper to taste
• 1 tablespoon butter or cooking oil
• 1/4 cup diced onions
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced tomatoes
• 1/4 cup sliced mushrooms
• 1/4 cup chopped spinach or kale (optional)
• 1/4 cup grated cheese (cheddar, mozzarella, or your favorite)
• Chopped fresh herbs like parsley or chives (optional, for garnish)

How to make that TasyBurp

1. Prepare the vegetables: Wash, peel (if necessary), and dice the onions, bell peppers, tomatoes, and mushrooms. If you're using leafy greens like spinach or kale, chop them finely.

2. Whisk the eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until well combined. You can also add a splash of milk or cream for a fluffier omelette if you prefer.

3. Heat the skillet: Place a non-stick skillet over medium-low heat and add the butter or cooking oil. Let it melt and coat the bottom of the skillet.

4. Sauté the vegetables: Add the diced onions and bell peppers to the skillet and sauté them for 2-3 minutes until they begin to soften. Add the mushrooms and continue to cook for another 2 minutes. If using leafy greens, add them in now and cook until wilted.

5. Pour in the eggs: Once the vegetables are tender, pour the beaten eggs over them evenly. Let the eggs cook undisturbed for a minute or two until the edges start to set.

6. Add the tomatoes and cheese: Sprinkle the diced tomatoes and grated cheese evenly over the omelette.

7. Fold and finish cooking: Carefully lift one side of the omelette with a spatula and fold it in half to cover the toppings. Let it cook for another 2-3 minutes or until the eggs are fully set and the cheese is melted. You can also flip it carefully to cook the other side if you like your omelette well-done.

8. Serve: Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.

9. Enjoy that TastyBurp!