Veggie Omelet Recipe
zucchini, asparagus, mozzarella cheese stuffed omelet, breakfast potatoes
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Ingredients
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Omelet Ingredients
Method
Cooking Directions
- 1
Prepare the Veggies
Wash and chop the zucchini and asparagus into bite-sized pieces.
- 2
Sauté the Veggies
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and asparagus and sauté for about 5-7 minutes until tender. Remove from heat and set aside.
- 3
- 4
Cook the Omelet
In the same skillet, add another tablespoon of olive oil and pour in the egg mixture, swirling to coat the bottom of the skillet. Cook for 2-3 minutes until the edges start to set.
- 5
Add Filling
Sprinkle the sautéed veggies and mozzarella cheese evenly over one half of the omelet.
- 6
Fold and Serve
Carefully fold the omelet in half over the filling and cook for an additional 1-2 minutes until the cheese melts. Slide onto a plate and serve hot.
