Breakfast is one meal where most people don’t get in a ton a veggies, if any at all. An easy way to remedy this is to make an omelet that is chock full of your favorites. You can put whatever you like in yours, but here is the recipe for my typical omelet.
Vegetable Stuffed Omelet
2 teaspoons extra virgin olive oil
1/4 cup onion, diced
1/3 cup white button mushrooms (about 3), chopped
1.5 cup spinach, chopped
2 eggs, beaten
1 tablespoon grated parmigiano reggiano cheese
Pinch of salt
Pepper to taste
Salsa and/or hot sauce
1/4 avocado, chopped
1. Heat oil in a small pan on medium heat. Add onion to pan and cooked until soft and slightly browned, about 2 minutes.
2. Add mushrooms to pan and cook until soft, about 2 minutes. Then, add spinach to pan and whilt, about 2 minutes more. Spread vegetables to cover bottom on pan.
3. Mix cheese into eggs. Poor mixture into pan over vegetables. Cook until eggs begin to set up, then add salt and pepper. Once eggs are no longer runny, fold omelet or (if you’re like me) flip to cook other side.
4. Plate omelet and cover with your favorite hot sauce and/or salsa. Top with chopped avocado and enjoy!