Red Pepper, Zucchini and Baby Spinach Omelette

If I am just cooking for me omelettes are my meal of choice, using whatever is in the garden or fridge. This was particularly nice.

Heat omelette pan with a tablespoon each of butter and olive oil. Slice red peppers and saute for a minute, add sliced zucchini and saute both until just tender. Beat together 3 eggs, a couple of tablespoons of water or milk, salt and pepper, and pour over vegetables.

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As the eggs are setting cover with baby spinach leaves, fold in pan and remove onto plate. Top with avocado.

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A good, tasty meal for one doesn’t get much easier or quicker than omelettes!