Loaded Vegetable Omelet

3 eggs, well beaten

2 tablespoons chopped green bell pepper

2 tablespoons chopped tomato, seeded 

2 tablespoons presliced fresh mushrooms

salt and black pepper to taste

Heat a large skillet coated with olive oil cooking spray over medium heat.

Add the eggs, allowing them to cover the bottom of the pan.

Cook for 3 minutes, or until the bottom begins to set.

When nearly cooked, top one half of the omelet with the bell peppers, tomato, mushrooms, zucchini, salt, and black pepper.

Carefully fold the remaining half over the filling and cook for 2 minutes, or until cooked through.

Found online (30 day meal plan)