I don't usually eat breakfast on weekdays, but am trying really hard to begin this week. It supposedly helps to jump start your metabolism and keep you full until your mid morning snack, or even lunch. This way, I won't overeat at lunch because I won't be totally famished! I do have to drink my cup of coffee before eating breakfast. You can chop up your veggies and keep them in snack bags or tupperware in the fridge so they are ready. Cooking an omelet can be fast and easy if you plan ahead.
This omelet was fabulous! I loaded it with all my favorite veggies and some mesquite smoked deli turkey. I always top my eggs with a bit of Pace Picante Sauce. I need that extra bit of spice on my eggs. I sauteed the veggies, put half on the inside of the omelet, and the rest on top. It's like a stuffed inside out omelet. My little Jordyn was like a little bird standing next to me wanting bites. She enjoyed half of the omelet with me, without the picante.
2 whole eggs
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped
In a bowl, whisk together eggs with salt and pepper. Heat olive oil in a small non-stick skillet over medium low heat. Add the mushrooms, onion, and bell peppers. Cook for 3-5 minutes, until veggies are tender. Remove to a plate.
Add the eggs to the skillet. Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath. Do this with each side of the omelet. This will build up the layers and cook the omelet through. When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet. Fold the empty side of omelet over the filled side. Slide onto a plate. Top with remaining cooked veggies and the chopped tomato. Top with picante sauce if desired. Enjoy!