Brussels Sprouts & Mushroom Omelet
This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.
Yield
2 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
divided, or butter |
|
| 1 | small |
yellow onion
chopped |
*
|
| 1 | cup |
mushrooms, button
or cremini, sliced |
|
| 1 | cup |
brussels sprouts
outer layers removed and thinly sliced |
|
| 1 | small |
carrots
peeled and diced |
|
| 4 | large |
eggs
divided |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
divided, or butter |
|
| 1 | small |
yellow onion
chopped |
*
|
| 237 | ml |
mushrooms, button
or cremini, sliced |
|
| 237 | ml |
brussels sprouts
outer layers removed and thinly sliced |
|
| 1 | small |
carrots
peeled and diced |
|
| 4 | large |
eggs
divided |
|
| 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 |
|
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.
