Moist omelette with vegetables

This omelette is quick, it took a lot of practice to keep it moist but cooked and now it is well loved by all at home. It can be made differently each time depending on what is available. 

5 eggs

2 tbsp onions chopped

1/4 cup bell peppers diced (red or different colour)

1/4 cup green peppers diced

1/4 cup spinach chopped or (1 green onion chopped optional)

1/4 cup mushrooms optional

1/2 tsp salt

1/2 tsp pepper

Beat well with a whisk all the ingredients except oil. Heat oil when it is hot add the egg mixture and cook till it can be flipped, slightly lift the egg that is cooking and let the runny parts go under. After flipping cook about 2 minutes and remove from heat and serve warm. The egg should be cooked not runny unless you prefer it that way. Don't cook the eggs for a long time as it will become dry and dark.

Can also add diced cooked meat, shrimp or smoked salmon with about 2 tbsp milk or cream into the mixture.

This recipe goes to Breakfast club #2 eggs hosted by Fuss free flavours and Fingers and toes.

It also goes to Vegetarian foodie fridays and Two for Tuesdays.