Garden Omelet Recipe

Directions

1. 1

   Prepare the Vegetables

   In a skillet over medium heat, add olive oil. Once hot, add chopped asparagus and sliced mushrooms. Sauté for about 3-4 minutes until they begin to soften. Add diced tomatoes and cook for another 2 minutes. Season with salt and black pepper.

2. 2

   Whisk the Eggs

   In a bowl, crack the eggs and whisk until well combined. Season with a pinch of salt and pepper.

3. 3

   Cook the Omelet

   Pour the egg mixture over the sautéed vegetables in the skillet. Cook for about 2-3 minutes until the edges start to set. Sprinkle crumbled goat cheese on top. Carefully fold the omelet in half and cook for another 1-2 minutes until fully set.

4. 4

   Serve

   Slide the omelet onto a plate and serve with your choice of side.