Simple veggie omelet perfect for any time of the day!
Ingredients
1 tsp
Extra virgin olive oil
2 medium
Egg
2 tbsp
Almond milk, unsweetened
(or other dairy-free milk)
1 pinch
Sea Salt
1 dash
Black pepper
1/2 medium pepper(s)
Red bell pepper
(diced)
1/2 medium pepper(s)
Yellow bell pepper
(diced)
2 stalk(s)
Green onion
(diced)
Instructions
Heat olive oil in a non-stick skillet over medium heat.
Meanwhile, crack eggs into a bowl and add almond milk, salt, and pepper. Using a whisk or a hand mixer, beat as much air into the eggs as you can.
Pour eggs into the skillet (do not stir) and cook until the underside is firm and the omelet slides easily. Using a spatula, gently flip over.
Add vegetables on top, red and yellow bell peppers, and green onion (see notes for other options). Continue to cook the omelet until there is no uncooked egg left. Fold in half and serve immediately.
Notes:
Vegetables
You can use a variety of veggies including broccoli, cauliflower, zucchini, mushrooms, corn etc.
Top omelet with more vegetables if desired.
Safety
Raw eggs may contain harmful bacteria. They should be cooked to an internal temperature of at least 74C or 165F degrees to ensure they are safe to eat.
Eggs anytime?
Eggs aren't only great for breakfast, but can also be a quick lunch or dinner. Serve with toast, avocado, or a salad for a filling lunch.
