Healthy Veggie Omelet
This Healthy Veggie Omelet is one of my favorite breakfasts. In fact, I’ll increase the size of the omelet and refrigerate the leftovers for a couple of quick breakfasts throughout the rest of the week.
You can play with the ingredients adding other favorite veggies such as mushrooms, jalapenos, chopped broccoli, etc. Or, change up the cheeses using Pepper Jack, Gruyere, Mexican blends, etc. You can also add breakfast meats like browned sausage, cooked bacon, ham, pulled pork, shrimp, or chorizo as well. The prep method doesn’t change–just the amount of time to cook which all depends on the size of your skillet and the thickness of your omelet.
Consider serving your omelet with Mama’s Grits. You’ll forgo the healthy side of the omelet but they sure are good and you’ll never cook breakfast grits any other way again.
1/2 T milk or cream
salt and pepper to taste (About 1/8 t. of salt and 1/8 t. pepper)
pinch of garlic powder
dash hot sauce
1/2 T butter
1/2 c. fresh or frozen veggies (combination of onion, peppers, jalapenos, mushrooms, etc.*)
1 cocktail tomato, sliced with slices pressed between 2 paper towels to remove excess water* or 2 T drained Salsa
1/4 shredded sharp cheddar cheese
2 T shredded Parmesan cheese
fresh spinach leaves
* If using a dryer tomato like a Roma, you may not have to press out liquid. This is to keep your omelet from being watery
* When I don’t want to take time for the chopping, I’ll use Pictsweet Frozen Season Blend containing a mix of onions, bell peppers, and celery–found in most grocery freezers
Doubled Recipe for 2-3
1/4 t. salt
1/4 t. black pepper
1/8 t. garlic powder
1/4 t. hot sauce
1 T milk or cream
1 T butter
1 c. fresh or frozen veggies
1/2 c. shredded sharp cheddar
1/4 c. shredded Parmesan
2 cocktail tomatoes, sliced or 1/4 c. drained salsa
Fresh spinach leaves
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Whisk together eggs, milk, seasonings, and hot sauce. Melt butter in a 10″ non-stick skillet (you will need a skillet that has a lid). Sauté onions and peppers for 1-2 minutes on medium heat then turn down to low heat. Immediately pour eggs over sautéed veggies. Quickly arrange tomato slices over egg mixture, sprinkle with cheeses and spinach leaves. Cover and cook for 5 minutes until egg is almost cooked through. (A clear lid comes in handy here as you can shake pan and observe consistency of egg without lifting the lid. There will still be a little liquid on top.) Turn off heat and allow to sit covered for 5 minutes. The egg will finish cooking without over browning the omelet. Remove lid, fold over omelet and transfer to plate. Serve with Mama’s Grits for a delicious breakfast.
Note: This recipe can be easily doubled, but you will need to increase your cook time to 9 minutes. Also, this omelet holds over great for leftovers. When doubled, I cut into 3 servings–eating one and storing the extra servings to heat in the microwave for two more breakfasts.