Friday, October 4, 2013

No Hassle Veggie Omelet

Happy Friday! I hope everyone has had a good start to their weekend. Celebrate the start of a relaxing Saturday by making a nice big omelet for breakfast. With this simple recipe for a no-stress veggie omelet, you can sit back and not have to spend tons of time in the kitchen cooking or cleaning dishes. An added bonus is that the veggies and eggs will keep you full and satisfied until lunch. Now nothing will distract you from completely vegging out all day. As Harper would say, it's TV fest 2013!

veggie omelet (2)

Veggie Omelet
½ tbsp. water
2 eggs
1 tbsp frozen chopped spinach
1 tbsp frozen chopped broccoli
1 tbsp chopped onion
3 tbsp
2 tsp oil
dash of ground red pepper
salt and pepper, to taste

Sauté the vegetables in 1 tsp of oil over medium heat. Remove from the pan and spread the remaining 1 tsp of oil around the bottom of the pan. Whisk the seasonings, eggs, and water together. Pour the mixture into the pan. Use a spatula to pick up the edges of the cooking egg and tilt it to allow the raw egg to spread underneath. Once the top of the egg is almost done, place the ingredients along the middle. Fold the omelet’s edges into the center burrito style. Flip and cook the other side for about 30 seconds. Serve warm.
Now that you are completely stress free, let me remind you that it is October, and the holidays are right around the corner! This little pilgrim card is simple to make, and just too stinking cute.
Have a great Friday night!

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