A fluffy three-egg omelet stuffed with bell pepper, mushrooms, spinach, and goat cheese. Low-carb and nutrient-dense.
Dice bell pepper and slice mushrooms into thin pieces.
Whisk eggs with a splash of water, salt, and pepper.
Heat olive oil in a non-stick skillet over medium heat.
Saute bell pepper and mushrooms for 3 minutes until softened.
Add spinach and cook for 30 seconds until wilted, then remove veggies.
Pour egg mixture into the same pan and let it set for 1 minute.
Add cooked vegetables and crumbled goat cheese to one half.
Fold the omelet over, cook for 1 more minute, and serve.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.