Measurements

• 1 tbsp Oil
• 1/4 cup Green Bell Peppers, diced
• 1/4 cup Mushrooms, sliced
• 1/4 cup Roma Tomatoes, diced
• 1/4 cup Spinach, chopped
• 1/4 cup Yellow Onion, diced
• 3 Eggs
• Salt to taste
• Pepper to taste
• 1 tbsp Butter
• 1/4 cup Cheese, shredded (optional)

Preparation Method

• Heat 1 tbsp of oil in a non-stick skillet over medium heat.
• Add the diced green bell peppers, sliced mushrooms, diced roma tomatoes, chopped spinach, and diced yellow onion to the skillet.
• Sauté for 5-7 minutes until the vegetables are tender.
• In a bowl, whisk the 3 eggs with a pinch of salt and pepper.
• Add 1 tbsp of butter to the skillet and let it melt.
• Pour the whisked eggs into the skillet over the sautéed vegetables.
• Cook for 2-3 minutes until the eggs start to set.
• If using, sprinkle 1/4 cup of shredded cheese over the omelet.
• Fold the omelet in half and cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.