Friday, May 29, 2015

Summer Garden Veggie Omelet

What I love most about summer is all the delicious, colorful produce. Whether you grow your own or buy from the store or farmer's markets (my favorite!), enjoy eating them in this summer garden veggie omelet.

  • 2 eggs
  • 1 cup chopped garden veggies (I used onion, tomato, orange bell pepper, and spinach; other options include mushrooms, broccoli, and celery leaves)
  • 1/4 cup shredded cheese of your choice
  • 1-2 slices chopped lunch meat (I used ham)
  • butter
  • seasonings to taste: salt, pepper, garlic powder
  1. Saute the veggies and meat in butter until slightly cooked through. 
  2. Scramble the eggs in a bowl and pour over the veggies. 
  3. Top with shredded cheese and seasonings.
  4. Once the edges are cooked, swirl the pan to move the raw part in the middle to the edges. Cook for another minute and fold or flip to make the omelet. Having trouble? Just scramble instead!
  5. Serve with buttered toast and orange juice and enjoy it outside.
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