Start your day on a delicious and nutritious note with a garden-fresh veggie omelet that's bursting with flavor and packed with wholesome ingredients. This versatile dish is perfect for breakfast, brunch, or even a quick and satisfying dinner option while also giving you a boost from 3 Second Salad!

Ingredients:

•   3 large eggs

•   1/4 cup diced bell peppers (any color)

•   1/4 cup diced tomatoes

•   1/4 cup diced onions

•   1/4 cup sliced mushrooms

•   Handful of fresh spinach leaves

•   1 serving of 3 Second Salad

•   1 tablespoon olive oil

•   Salt and black pepper, to taste

•   1/4 cup shredded cheese (optional)

•   Fresh herbs for garnish (optional)

Directions:

1.      Prepare the Vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced onions, bell peppers, and mushrooms to the skillet. Sauté until the vegetables are tender and lightly caramelized, about 5-7 minutes.

2.      Add the Tomatoes and Spinach: Once the onions, bell peppers, and mushrooms are cooked, add diced tomatoes and fresh spinach leaves to the skillet. Sauté for an additional 1-2 minutes until the spinach wilts and the tomatoes soften slightly. Season with salt and black pepper to taste.

3.      Whisk the Eggs: While the vegetables are cooking, crack the eggs into a bowl and whisk them until well beaten. Season the eggs with a pinch of salt and black pepper.

4.      Cook the Omelet: Once the vegetables are cooked, spread them out evenly in the skillet. Pour the beaten eggs over the vegetables, ensuring that they cover the entire surface of the skillet. Open the 3 Second Salad capsule and sprinkle the beadlets over everything in the pan for even distribution. Allow the eggs to cook undisturbed for a few minutes until the edges start to set.

5.      Add Cheese (Optional): If desired, sprinkle shredded cheese over one half of the omelet. This will add an extra layer of creaminess and flavor to your omelet.

6.      Fold and Serve: Using a spatula, gently fold the omelet in half to encase the vegetables (and cheese, if added). Let the omelet cook for another minute or two until the eggs are fully set and the cheese is melted.

7.      Garnish and Serve: Slide the veggie omelet onto a plate and garnish with fresh herbs, such as chopped parsley or chives, for a pop of color and flavor. Serve hot with a side of whole-grain toast or a mixed green salad for a complete and satisfying meal.

This garden-fresh veggie omelet is a simple yet satisfying breakfast option that's perfect for fueling your day with nutritious ingredients and vibrant flavors. Packed with colorful vegetables, protein-rich eggs, and optional cheese for added indulgence, it's a versatile dish that can be customized to suit your taste preferences and dietary needs. Whether enjoyed as a leisurely weekend brunch or a quick weekday breakfast, this veggie omelet is sure to become a favorite in your kitchen. So grab your skillet, gather your favorite veggies, and get ready to whip up a delicious and wholesome meal that celebrates the beauty of seasonal produce.

Note: Feel free to customize this recipe by adding your favorite vegetables or protein sources, such as diced avocado, cooked bacon or ham, or crumbled feta cheese.