Veggie Omelette

1. Slice the mushrooms, dice the bell pepper and grate the cheddar.
2. Melt 1 tablespoon of the butter in a 20 to 25 cm/8 to 10 in nonstick skillet over medium-high heat. Cook the mushrooms and pepper for 4 to 5 minutes until golden.
3. Add the spinach and stir for 1 minute until wilted, then move the filling to a bowl.
4. Beat 3 eggs with a quarter of the salt and pepper. Melt half a tablespoon of butter in the clean skillet over medium heat.
5. Pour in the eggs and stir gently, pushing the set edges toward the center, for about 1 minute until mostly set but still glossy.
6. Scatter half the filling and half the cheese over one side, fold the omelette over, and slide it onto a plate.
7. Repeat with the remaining butter, eggs, filling and cheese for the second omelette.

Per serving

Estimated from ingredients (USDA). Edit the recipe in the app to adjust.