Light Vegetable Omelette with Herbs

An omelette is one of the fastest ways to get a real, savory meal on the table, and this version stays deliberately light with a generous handful of vegetables folded in.

Sautéing the bell peppers, onion, and spinach before the eggs go in keeps the vegetables tender rather than watery, and the whole thing comes together quickly enough to work as a satisfying but modestly portioned meal within a shorter eating window. Fresh herbs like parsley, dill, or chives stirred in at the end add a lift that dried herbs can't quite match.

Fold the omelette gently once the eggs are mostly set, and let it finish cooking through for another minute or two before serving.