Easy to Make Omelette with Lots of Veggies
Ingredients
- 1 tsp small drizzle Olive Oil
- 2 - 3 Crimini Mushrooms or button mushrooms, sliced
- 2 Spring Onions diced
- 1 small Tomato diced
- Small handful of fresh Thyme or Oregano sprigs leaves removed
- 1 - 2 tsp of Coconut Oil or Olive Oil
- 2 Eggs whisked
- 1 - 2 Tbls Feta crumbled (can also use grated Parmesan)
- Handful of fresh Baby Spinach
- Salt & Pepper to taste
- Hot Sauce of your choice if desired
Instructions
- In a small non-stick skillet over medium high heat, add 1 tsp or a small drizzle of Olive Oil and allow to get nice and hot.
- Add the sliced Mushrooms, Spring Onions and Tomatoes and cook for 3 - 5 minutes or until veg has softened. Set aside.
- In a small (6 - 8 inch) skillet, add the Coconut or Olive Oil and heat on medium. Once hot, pour in the whisked Eggs and tilt pan slightly around to allow the eggs to reach edges. Cook for about 2 minutes (times vary depending on heat of stove), or until the eggs are 3/4 of way cooked.
- Now sprinkle the Cheese onto the Eggs, cook for an additional minute.
- With your trusty spatula, carefully start to lift the edges until loosened and fold in half and then half again, be confident about it! You can fold in halves or quarters, it's up to you.
- Serve over a bed of Spinach, then topped with the sauteed veggies, and a bit of fresh herbs scattered over top. Season to taste with Salt & Pepper and a good dash or Hot Sauce (if desired). Finish it off with a nice nutty bread, toasted.
Enjoy!
Notes
You can also saute the veggies in the coconut oil if you prefer.
