Brussels Sprouts and Mushroom Omelet
This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.
divided, or butter
or cremini, sliced
outer layers removed and thinly sliced
peeled and diced
salt and black pepper
chopped or shredded, divded
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.