Aspragus, Bell Pepper and Mushroom Omelette
Like making omelette for breakfast, because it's easy, filling and packed with nutrients.
peeled and chopped
button or cremini, thinly sliced
tough ends chopped, and cut into 1/2-inch pieces
sweet red bell peppers
chopped into small chunks
light cream (half&half)
or cream, or milk
salt and black pepper
torn into small pieces
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 sweet bell pepper, and cook until both veggies are softened, about 4 minutes.
Season to taste with salt and black pepper.
Transfer the cooked veggies into a bowl, and cover with a plate to keep warm.
While the vegetables are cooking, crack two eggs into each bowl with 1 tablespoon of cream or 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 to the stove, add 1 tablespoon of olive oil to 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 to 1½ minutes.
Place it under broiler for another 30 seconds or so.
Remove from the oven and transfer to a serving plate.
Arrange half cheese over half of the omelette, and place half of the veggie mixture over the cheese.
Fold the other half of the omelette to close. Repeat the same steps to make the second omelette.
Serve warm with a slice of whole grain toast and/or fresh berries if needed.