Veggie Omelet with Spinach, Bell Peppers, and Onions

A protein-packed flavor bomb disguised as breakfast! This colorful egg creation is stuffed with veggies that'll keep you full until lunch without the mid-morning sugar crash that has you face-planting into your keyboard by 10am. 🍳

Prep Time: 5 minutes (even if you're still half asleep)

Cook Time: 10 minutes (just enough time to check Instagram)

Dietary Tags: Vegetarian, Gluten-Free, Nut-Free

Nutrition Information

Calories: 691 | Protein: 18g | Carbs: 28g | Fat: 52g | Fiber: 16g | Sugar: 6g

Ingredients

• 2 large eggs (the fresher, the better, people)
• 1 cup fresh spinach, chopped (Popeye would approve)
• 1/4 cup bell peppers (any color – make it a rainbow party), diced
• 2 tablespoons red onion, finely diced (morning breath be damned)
• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 1/4 avocado, sliced (nature's butter, but with benefits)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (if it's smoking, you've gone too far).
2. Add onions and bell peppers, sauté for 2-3 minutes until softened but not brown and sad.
3. Add spinach and cook until wilted, about 1 minute (watch it shrink like your bank account on payday).
4. In a bowl, whisk eggs with salt and pepper (put some muscle into it).
5. Pour eggs over the vegetables in the skillet (it should sizzle satisfyingly).
6. Cook until the bottom is set, then carefully fold the omelet in half (if it falls apart, call it "rustic").
7. Cook for another minute until eggs are fully set but not overcooked (rubber eggs are nobody's friend).
8. Serve with sliced avocado on the side (because everything is better with avocado).