Veggie Omelete
A nice Sunday morning breakfast. If you’re looking to muscle up your protein then grab a pan and start making this simple omelet. Sauteing, chopping and flipping are all worth doing when the outcome serves you satisfaction.
In my house oats is the most popular breakfast, from Monday to Friday you will hear the bubbling oats, my Ninja hands cutting the fruits, and whistling kettle going in the morning. So, I try to start my Sunday morning with a nice breakfast, different from any other day of the week. I made this omelet to bump up our breakfast and I top it with my homemade salsa, side of avocado slices and berries.
Let’s get cooking!
Recipe
Ingredients
- 6 eggs, beaten, divided
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 small zucchini, chopped
- 1 Roma tomato, chopped
- 2 tablespoons Parmesan Cheese divided
- 1 teaspoon 21 seasoning salute
- salt and black pepper to taste.
- 4 tablespoons olive oil, divided
Instructions
- Heat a pan with 2 tablespoons oil, saute garlic and onion. Add the rest of the vegetables, stir, cook until tender. Season with 21 seasoning salute, salt, and pepper, stir to mix well. Remove from the pan set aside.
- Heat a clean pan with the remaining oil, drop half of the eggs, cook until firm. Scoop 1/4 cup of the veggie mixture onto the middle of the omelet. Sprinkle 1 tablespoon Parmesan cheese on top of the filling. Fold two sides until they close and form an omelet. Transfer to a platter and serve with avocado slices and berries.
- Repeat the process to yield 2 omelets.
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