Veggie Omelet

1. Crack eggs into a small bowl and whisk with a fork. Set aside.
2. Spray with oil then heat a non-stick skillet over medium heat. Add onion and peppers to skillet and sauté for about 3 minutes until onions are translucent and peppers have softened.
3. Next, add in mushrooms and spinach. Mix all vegetables together. 
4. With a spatula, scoop vegetables out of skillet and into a clean bowl. Carefully wipe skillet with a clean dishcloth or several paper towels. Spray with oil and place it back over medium heat.
5. Pour egg mixture and stir in salt and pepper. Tilt pan and lift edges of the egg as it starts to cook to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly. 
6. Allow the eggs to cook until the bottom is solid but not brown or burned. 
7. Using your spatula, flip it over entirely and let it cook for another minute, before transferring to a plate. Once on a plate, add cheese and cooked vegetables to half of the cooked egg. Fold the empty half of the eggs over the vegetables.

Variations:

• Add other vegetables including mushrooms, green chili, scallions, olives, etc.
• Use egg whites only for a lower fat version of this recipe
• Add herbs including cilantro, basil or rosemary