Garden omelettes are easy to make. This variety is filled with squash, tomatoes, bell peppers, and avocados. Feel free to add a bit of milk and cream to make it fluffier.
Eggs for breakfast are always a good choice. This garden omelet makes breakfast eggs even better.
- 1/2 cup of diced Peppers
- ½ cup of diced Zucchini
- 1/2 cup of diced Tomato
- A handful of torn Spinach leaves
- 4 Eggs
- salt and pepper
- 1/3 cup of diced Avocado
- Handful of feta or cheese of your choice
- olive oil
- Cut the stems off of each pepper then take out the seeds. Put olive oil in a pan over medium heat then add the peppers. Saute for about five minutes, tossing the pan every so often until the peppers get semi translucent or darker in color. Set them aside.
- Heat a pan with olive oil. Lightly brown the zucchini on one side. Stir and add the tomatoes. Remove from heat after a couple minutes. Set aside.
- Wilt the spinach leaves in the same pan. Remove, squeeze out the excess water. Set aside.
- In a small bowl, whisk together the eggs with a little bit of milk to make it fluffy. Add salt and pepper to taste.
- In a small skillet coated with cooking spray or olive oil over medium heat, cook half the egg mixture and tilt the pan to spread the egg evenly. Let the eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together.
- While the middle is still a little runny. Put the sautéed peppers, zucchini and the other ingredients, to one side of the egg then sprinkle the feta on top. Fold the omelette in half and serve.
- Makes two omelettes
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