Loaded Veggie Omlette

Ingredients
- 4 egg
- 1 onion chopped
- 5 mini sweet peppers chopped
- 6 mushrooms sliced thin
- 2 cup baby spinach
- 1 green chili sliced thin
- 10 asparagus spears chopped
- 1 tsp Sundried tomatoes
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- Salt and black pepper powder to taste
- 2 slices Swiss cheese
- Olive oil as needed
- 2 tsp Parmesan cheese
Instructions
- Beat eggs with little salt and pinch of dried parsley.
- Heat a nonstick pan. Add 1 tbsp olive oil. Add green chilies and onions. Stir fry till onions soften and caramelize.
- Add sweet peppers, mushrooms, and asparagus. Stir well till asparagus softens.
- Add Sundried tomatoes, dried parsley, dried dill, salt, black pepper, and Parmesan cheese. Stir well. Add spinach and switch off gas. Sauté till spinach wilts.
- Heat another nonstick pan. Add 1-1/2 tsp olive oil. Swirl the oil to coat the pan. Add half of the egg mixture and cook till the egg sets. Flip the egg and cook for 30 seconds. Remove to a serving plate. Repeat process with the remaining egg mixture.
- Assemble the veggie mixture in the center of the Omlette. Add cheese slice and fold the Omlette. The cheese will melt under its heat.
- Serve with toasted whole wheat bread on the sides.
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