Asparagus, Broccoli, and Mushroom Omelette
This easy and tasty omelette is loaded with vegetables. Start off your day with this nutrition dense omelette with a slice of whole grain toast and half grape fruit.
peeled and chopped
white or cremini, thinly sliced
tough ends removed, and cut into 1-inch pieces
cut into bite size
salt and black pepper
whole wheat bread
lightly toasted, optional
Heat 1 tablespoon olive oil in a medium-size nonstick skillet over medium heat until hot.
Add the onions, stirring occasionally, and cook until the onions are soft and start to become brown, about minutes.
Add the mushrooms, and cook until part of the water is evaporated from the mushrooms, another 5 minutes or so.
Stir in the asparagus and broccoli with 2 tablespoons of water, and cook until they are both softened about 4 minutes.
Season to taste with salt and black pepper.
Transfer the cooked veggies to a bowl, and cover with a plastic wrap to keep warm.
While the vegetables are cooking, crack two eggs into each bowl with 1 tablespoon of milk.
Whisk until well combined. Season with a bit salt and black pepper.
After the veggies are removed from the pan, rinse the pan and wipe it dry.
Place the skillet back on the stove, add 1 tablespoon of olive oil to the now clean pan.
Heat it over medium heat until hot. Preheat the broiler.
Pour the first two egg mixture into the hot pan, and cook for about 1 minutes.
Place it under the broiler for another 30 seconds or so.
Remove from the oven and transfer to a serving plate.
Arrange half cheese over half of the omelet, and place half of the veggie mixture over the cheese.
Fold the other half of the omelet to close. Repeat the same steps to make the second omelet.
Serve warm with a slice of whole grain toast and a half grapefruit.