By Dianne Gregg
Ingredients
  • 8 Large eggs
  • 1 cup mushroom, sliced
  • 1 cup green pepper, diced/asparagus cut diagonally 1 in
  • 1 cup red bell pepper
  • ¼ cup onions, diced
  • 1 cup cheddar cheese or Swiss cheese
  • * Substitute with veggies of your choice
Allergens:
Cooking time: N/A mins Serving: 4-6 people

Omelets are made one at a time.

Heat an 8 in non-stick frying pan, and coat the bottom of the pan with clarified butter (or ghee). Sauté the vegetables until tender. Remove and reserve in a bowl. Wipe clean, melt a little more butter heat pan.

In a separate bowl, whisk eggs. Fill a 2 ounce ladle and place in pan swirling mixture to cover entire pan. Gently move the edges in slightly to let the uncooked egg flow to the sides keeping a round cooked surface until almost set.

Top with a spoonful of vegetables. Sprinkle cheese and gently fold over omelet and let simmer until cheese is melted.

Repeat process for remaining omelets.

Serve with fresh fruit, toast or roasted potatoes.

Meal: Food type: