Recipe: Organic Veggie Omelet

Organic Veggie Omelet with Homemade Hearty Sourdough Toast

Serves 2.

Ingredients:

  • organic olive oil (mist or about 1 tsp.)
  • 1 medium organic carrot, thinly sliced
  • 1/4 c. organic red onion, diced
  • 2 large organic silver mushrooms, chopped
  • 8-10 organic grape tomatoes, halved or quartered (depending on size)
  • 5 organic eggs
  • 1/4 c. organic whole milk
  • salt, pepper to taste
  • 2 oz. of your favorite cheese (we used gouda with mustard seed)
  • 2-4 Tbsp. fresh organic parsley leaves, chopped
  • 2-4 Tbsp. fresh organic cilantro leaves, chopped

Instructions:

  1. Spray omelet pan with organic olive oil. Heat to medium heat.
  2. Add chopped veggies and sautee for 5-7 minutes.
  3. Meanwhile, beat eggs and milk together with salt and pepper.
  4. Reduce heat to medium low and pour eggs over veggies.
  5. Add cheese and let cook through for 5-7 minutes. (Tip: Run your spatula along the outside edge of the pan to release eggs from edges of pan; tilt pan towards released edge so the liquid egg on top runs under the portion your loosening.)
  6. Fold in half or scramble.
  7. Top with freshly chopped cilantro and parsley.
  8. Serve hot.

Not seen: Fresh hot coffee and my friend Shannah! So good to hang out with her! When I plated our breakfast, Shannah remarked, “Yum! That looks like something I’d see on a blog I read.” She was referring to my blog. So, of course, I had to take a picture. 🙂

After our brunch, I met my friend Jan at the gym for her first post-baby workout! She was so excited to finally be released to workout and I was so excited to have my workout buddy back! 🙂 Now for some chicken and black bean chili in a leftover sourdough bread bowl and off to run Saturday errands before Bryan wakes up for our evening meal.

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