Sometimes I just can’t face another bowl of oatmeal or dairy free yogurt for breakfast. I actually prefer dinner leftovers for breakfast, but that’s another post I suppose. I like an occasional omelette, and having it filled with vegetables is certainly not an unhealthy way to start your day.
Veggie & Cheese Omelette
2 Organic Eggs
1/4 Cup Diced Summer Squash
1/4 Cup Diced Red Bell Pepper
1/4 Cup Chopped Broccoli Florets
1/8 Cup Diced Red Onion
1/2 Minced Jalapeno, Seeds & Membrane Intact
1 teaspoon Minced Garlic
Daiya Vegan Cheese
Sea Salt & Pepper To Taste
Fresh Thyme Leaves
Gather all of the main ingredients. It might look like a lot of vegetables for 1 omelette but they cook down and end up being the perfect amount.
Drizzle a skillet with a little olive oil and saute the bell pepper, broccoli, and red onion for about 5 minutes. Add the squash, jalapeno, and garlic and saute for another 5 minutes. Set aside.
Whisk eggs in a small bowl until fluffy and completely combined. Pour into a small omelette pan that has been prepared with non-stick spray and heated on medium. If you’re not sure how to cook the egg part of the omelette, you can go here for tips . Really, it just takes practice. Mine don’t always turn out and sometimes they have to be morphed into scrambled eggs. It will taste great either way.
Once the eggs are cooked to your liking, add the cheese.
Then, add the sautéed vegetables.
Flip the empty side of the omelette over the ingredients, leave omelette in the pan for about 3 minutes to allow the cheese to melt. Season with sea salt & pepper and a sprinkle of fresh thyme.
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