Veggies Omelet

VEGGIES OMELET

Ingredients

• 1 tablespoon butter
• 1 small  red onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 cup mushrooms, sliced
• 1 teaspoon extra virgin olive oil
• 4 eggs
• 1/3 cup milk
• salt
• pepper
• olive oil
• provolone cheese

*Makes 2 omelettes

Directions

1. Heat in a medium skillet over medium heat. Sautee veggies and add salt and pepper to taste. Once tender set aside in a bowl.
2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper (you can add other spices too).
3. Melt butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
4. Add cheese to taste to the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. 
5. You can top it off with sliced avocados (optional)

ENJOY!!!

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