|3||tablespoons||olive oil||divided, or butter|
|1||cup||mushrooms, button||or cremini, sliced|
|1||cup||brussel sprouts||outer layers removed and thinly sliced|
|1||small||carrot||peeled and diced|
|1||x||salt and black pepper||to taste*|
|2||slices||swiss cheese||chopped or shredded, divded|
|2||slices||whole wheat bread||lightly toasted, to serve|
In a medium nonstick skillet, add 1 tablespoon olive oil or butter, and heat over medium heat until hot.
Add the onions, stirring occasionally, and cook for about 5 minutes until onions are softened and browned.
Add the mushrooms, and cook for another 4 to 5 minutes until part of water has evaporated.
Stir in brussels sprouts and carrots, and cook for another 3 to 5 minutes, or until the vegetables are tender.
Season with salt and black pepper to taste.
Meanwhile get two bowls reedy, and crack two eggs into each bowl.
Whisk well, and sprinkle with a bit salt and black pepper.
Transfer the veggie-mushroom mixture into a bowl. Cover and set aside.
In the same skillet, add 1 tablespoon olive oil, and heat over medium heat until hot.
Start to cook the first omelet.
Pour the beaten two eggs into now-hot pan, and shake to cover the pan evenly.
Let cook for about 3 minutes until the eggs are set. Then cover with the lid, and cook for another 2 minutes or so, until no liquid egg remains on top.
Sprinkle with 1 slice of swiss cheese over half omelet.
Place half veggie-mushroom mixture on top of cheese.
Fold the omelet, and transfer onto a plate. Repeat with the second omelet.
Serve warm with a slice of whole wheat bread and half grape fruit if needed.
First published: 2014-02-19 last updated: 2014-02-24
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