Veggie Omelet Recipe
Meeting your veggie quota for the day can be difficult. And if you wait for the end of the day to get those servings in, let’s just say it’s going to be difficult.
So why not begin your day with a dose of healthy ingredients in a delicious way, like this veggie omelet for one? It’s super simple to make and is packed with vitamins and nutrients that will leave you feeling great. If you’ve been intimidated by omelets before, give this veggie version a shot!
Start by chopping up your cancer-fighting mushrooms, pepper and onion. To save time in the morning, you can do this step the night before and store in the refrigerator.
Then heat the butter in a skillet over medium-low heat and sauté the garlic, onion, peppers, mushrooms and onion until the veggies begin softening, about 5 minutes.
Next, add the eggs to the pan. Shred or crumble the cheese on top of the mix and fold into an omelet. Top this veggie omelet with chives, oregano and cracked black pepper.
That’s all there is to this veggie omelet! It’s a hearty breakfast that will keep you full for hours. It’s also easily customizable to suit your tastes or what you have on hand — you could easily add a leafy green like spinach or chuck in some finely chopped zucchini. And if you get all the veggies ready the night before, there’s virtually no prep time involved, either. I love eating this on its own or with fresh avocado slices on the side. Enjoy!
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Ingredients:
- 3 eggs
- 1 garlic clove
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- ½ cup chopped mushroom
- ¼ cup chopped red onion
- 2 tablespoons grass-fed butter
- 2 ounces raw goat or sheep cheese
- oregano, chives, black pepper and sea salt to taste
Directions:
- Sauté garlic, onion, peppers, mushrooms and butter in a saucepan over medium low heat.
- After 5 minutes, add eggs.
- Shred the cheese on top and fold into an omelet.
- Serve with chives, oregano and black pepper.
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