- ½ tsp olive oil
- ¼ cup diced onions
- ¼ cup diced red pepper
- ¼ cup diced mushroom
- ½ cup baby spinach
- ¼ tsp chopped fresh thyme
- Cooking spray
- 2 eggs whisked with a pinch of salt and pepper
Heat olive oil over medium heat in a small omelet pan.
Add onions, peppers, and mushroom and season with a pinch of salt and pepper.
Cook for 3-5 minutes or until crisp tender. Add spinach and thyme and toss to wilt spinach. Remove to a bowl and wipe pan clean.
Spray with cooking spray and heat over medium heat. Add egg and swirl until bottom is set and top is nearly cooked through, about 3 minutes.
Add veggies, fold over omelet, and cook for an additional 1-2 minutes to set.