Brussels Sprouts & Mushroom Omelet

Directions

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.