Garden Omelet Recipe

Time20m

Serves2

Sauteed onions, peppers, spinach, mushrooms, heirloom tomatoes, topped with cilantro avocado spread

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Ingredients

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1
Prepare the Vegetables
Chop the onion, bell pepper, mushrooms, and heirloom tomato into small pieces. Rinse the spinach and set aside.
2
Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become soft, about 3-4 minutes. Then add the mushrooms and spinach, cooking until the spinach wilts.
3
Prepare the Eggs
In a bowl, whisk the eggs with salt and black pepper until well combined.
4
Cook the Omelet
Push the sautéed vegetables to one side of the skillet. Pour the egg mixture into the skillet, covering the empty side. Let cook for 2-3 minutes until the edges begin to set.
5
Add the Tomatoes
Gently fold the sautéed vegetables into the eggs, and add the diced heirloom tomato on top. Cook for another minute until the eggs are fully set.
6
Serve
Carefully slide the omelet onto a plate. Optionally, serve with a cilantro avocado spread on top or on the side.