These days, I’ve seen and heard friends and family tell me they are working harder than ever, missing meals during the day. Some are working from home trying to manage homeschool, work and life in general. Others have a profession that is an essential role to our community right now and are giving so much to us. While I hope missing meals doesn’t become daily routine, here is a breakfast omelette that will start out anyone’s day on the right foot!
I have a different approach to making an omelette. I cook and season the veggies first, then add in the eggs and actually cover them to help them cook faster and fluffier. It’s different I know, but trust me, it works!
I love making this omelette because there are a rainbow of veggies that help make it look and taste good! It’s absolutely easy and quick to make, filling, satisfying and a great savory start to the day. Try it out and see!
From my kitchen to yours, I hope you enjoy it!
½ tomato, finely chopped
¼ onion, finely chopped
¼ c spinach, roughly chopped
½ bell peppers, chopped (any color you have on hand)
½ jalapeño, seeded and finely chopped (adjust for your taste)
3 Tbsp cilantro, chopped
¼ c cheese (use whatever you have in the fridge that melts easily)
1 Tbsp milk or water
salt to taste
black pepper to taste
½ Tbsp EVOO or Avo oil
In a small bowl, beat the eggs until they start bubbling. Add in the milk and beat for another 1-2 minutes.
On med flame, heat the oil in a pan. Add in the onions, bell peppers and jalapeños and sauté for 2-3 minutes. Add in the tomatoes, spinach and a pinch of salt and pepper and sauté for another minute.
Spread out the veggies through the pan and add in the eggs. Make sure they coat the pan evenly. Add a pinch of salt and pepper (enough for the eggs as the veggies already have theirs). Cover the pan for 2-3 minutes to give the eggs time to cook.
Open the lid and sprinkle in the cheese and cilantro and cover lid for another minute.
Turn off stove, transfer omelette to a plate and enjoy hot!