Veggie Omelette

• 1 diced onion

• 1 clove crushed garlic

• 1/2 cup fresh mushrooms (sliced)

• 1/4 cup green bell pepper (diced)

• 1 tomato (diced)

• 1 cup fresh spinach

• 5 eggs

• 1/2 cup plain rice milk

• sea salt

• pepper

• 1 tbsp olive oil

 

In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms, pepper and tomato until tender, about 5 minutes Mix in spinach and cook till wilted. Remove from heat, and set aside.

In a medium bowl, beat together eggs and plain rice milk (or water). Season with salt and pepper.

Heat the olive oil in a skillet over medium heat. Pour in the egg mixture, and cook 5 minutes, or until firm. Top with the vegetable mixture. Fold eggs over filling, and serve warm.