Veggie and Mushroom Omelet with Whole Wheat Toast

Heat 1 tbsp olive oil in a non-stick skillet over medium heat

Sauté mushrooms, bell pepper, and onion until softened, about 5 minutes

Remove vegetables and set aside

Add remaining 0.5 tbsp olive oil to the skillet

Beat eggs with salt and pepper, pour into skillet

When eggs begin to set, add cooked vegetables to one half

Fold omelet in half and cook until fully set, about 2 minutes

Toast whole wheat bread and spread with butter

Serve omelet with toast and fresh berries on the side