In the ‘Veggies Galore’ episode of The Urban Vegetarian, host Desiree Nielsen shows how packing in the veggies can make every dish a little, and maybe even a lot better!! For this recipe, she gets cracking with a protein-packed omelet stuffed with fried mushrooms, spinach, and tomatoes. After all, the more veggies, the better!
Makes 1 omelette
Ingredients:
½ onion, chopped
1/3 cup (80 ml) cremini mushrooms, sliced
¼ cup (60 ml) oil-packed sundried tomatoes, drained and sliced
1 cup (240 ml) baby spinach leaves
3 eggs, beaten
2 tablespoons (30 ml) shredded gruyere cheese
Olive oil, for frying
Method:
Heat olive oil in a skillet.
Add in onions and mushrooms and sundried tomatoes, and sauté until tender.
Add spinach and cook until wilting.
Take the pan off the heat and add veggies to a bowl.
Crack eggs into a separate bowl and whisk.
In a separate skillet, heat more olive oil.
Pour in beaten eggs. Slide the skillet back and forth over the heat to move the eggs around and cover the bottom of the skillet.
Once eggs are spread evenly, let eggs sit on heat for a few seconds to cook.
Sprinkle shredded cheese over entire omelet. Add cooked veggies to one half of omelet.
Gently fold the omelet and roll into a cigar shape.
Slide from pan to plate.
Enjoy!
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