Vegetable Omelet Recipe

Cooking Directions

1. 1

   Prepare the Grits

   In a pot, bring water to a boil and stir in the grits. Cook according to package instructions until creamy, about 15-20 minutes. Season with salt and set aside.

2. 2

   Sauté the Vegetables

   In a skillet, heat olive oil over medium heat. Add zucchini, yellow squash, and mushrooms. Sauté for 5-7 minutes until tender. Season with salt and pepper.

3. 3

   Make the Omelet

   In a bowl, whisk the eggs with a pinch of salt and black pepper. Pour the eggs into the skillet with the vegetables. Cook for 3-4 minutes until the edges start to set.

4. 4

   Add Cheese and Finish Cooking

   Sprinkle the crumbled goat cheese on one half of the omelet. Cook for an additional 2-3 minutes until the eggs are fully set. Fold the omelet in half and slide it onto a plate.

5. 5

   Serve

   Drizzle the roasted red pepper purée over the omelet and serve alongside creamy white grits.