Healthy Vegetable Omelet Recipe

See what I had for breakfast this beautiful sunday morning!

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INGREDIENTS:

3 eggs

1 tbsp water

4-5 mushrooms, sliced

1/4 cups of red bell pepper, chopped

1/4 red onion, sliced

1/4 container of boursin cheese

2 stalks of kale, chopped

1 tbsp of olive oil

1 2/3 tbsp of granola butter

Btw, you can also add any other vegies or cheese you like.


DIRECTIONS:

1. Drizzle about 1 T of olive oil in a sautre pan along with 1 T of butter. Saute the mushrooms, onion, pepper and kale, until nice and tender. Remove from saute pan and set aside to stay warm.

2. Break the eggs into bowl along with the 1 T of water and salt/pepper to taste. Beat the eggs until the whites are incorporated with the yolks.

3 Melt 1 T of butter in the saute pan. Add the beaten eggs into the pan and swirl the pan until the eggs cover the bottom. Keep swirling the pan so all of the egg mixture is almost set.

4. Crumble the boursin cheese on top of the eggs until it just starts to melt. Add in the sauteed vegetables on top of the cheese.

5. Using a spatula, fold the eggs into a taco shape, making sure all of the veggies and cheese stay inside of the eggs.

6. When the cheese is nice and gooey, remove the omelet from the pan onto a plate. You can garnish your omelet with chopped tomatoes, scallions and dollop of sou cream.