Veggie Omelette Recipe

Time20m

Serves2

Onions, Tomatoes, Olives, Mushrooms, & Avocado. Served with Choice of Hash Browns or Country Potatoes and Choice of Toast – White or Wheat.

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Ingredients

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1
Prepare the Vegetables
Chop the onion, tomato, olives, and mushrooms into small pieces. Cut the avocado into slices and set aside.
2
Beat the Eggs
In a bowl, crack the eggs and whisk them together. Add salt and black pepper to taste.
3
Cook the Vegetables
Heat olive oil in a non-stick skillet over medium heat. Add chopped onions and mushrooms, and sauté until soft, about 3-4 minutes.
4
Add Tomatoes and Olives
Add the chopped tomatoes and olives to the skillet. Cook for another 2 minutes until heated through.
5
Add Eggs
Pour the beaten eggs over the vegetable mixture in the skillet. Cook until the edges start to set, then gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
6
Finish Cooking
When the eggs are almost fully cooked, reduce the heat to low, and place slices of avocado on top. Cover the skillet and let cook for another 1-2 minutes until the eggs are set.
7
Serve
Slide the omelette onto a plate and serve hot. Accompany with hash browns or country potatoes and choice of white or wheat toast.