Fall Vegetable And Cheddar Omelet For Two

This fall vegetable and cheddar omelet makes a flavorful breakfast or late night snack.  Personally, I like making this omelet for a quick nutritious lunch for my husband Tony.  This omelet is packed with flavor from the organic tomatoes, avocado, spinach, parsley, chives and cheddar cheese.  If you don't have one of these items add your own favorite vegetable to the omelet. This omelet cooks up fast so be ready with all your cut up vegetables before you start cooking your eggs.  I like using the omega 3 enriched eggs.  Most of these eggs are filled with 100 mg of Omega 3 are bodies need. Most of the cage free and grain fed eggs have Omega 3 and vitamin E in them like eggland's best or simple truth natural.

Fall Vegetable And Cheddar Omelet For Two
Serving Size:  two

4 eggs scrabbled , (cage free or eggland's best eggs)
1/4 cup shredded cheddar cheese
6 grape tomatoes, diced
1/2 avocado, peeled and diced
1/4 cup baby spinach
1 teaspoon fresh chives, diced fine
1 teaspoon fresh parsley, diced fine
salt and pepper to taste
canola oil for greasing the pan or cooking spray

1.  Pre-heat a metal skillet or omelet pan on medium. Grease your pan with canola oil or cooking spray.
2.  Crack your eggs and scrabble them in a small bowl.
3.  Dice all your vegetables:  tomatoes, avocado, chives, parsley.
4.  Add the scrabbled eggs to the pan and cook on medium heat for 2 minutes.  You do not want the heat to high or your eggs will be rubbery.  Add your shredded cheese, tomatoes, avocado, spinach, herbs and salt and pepper.  Cook for 3 more minutes or until the eggs are mostly cooked but still a little runny.  Carefully release the sides of the omelet with a spatula and fold the omelet in half.  The omelet should be brown on the outside and soft in the inside.  Allow the omelet to cook another minute or until the eggs are not runny.  Serve immediately.

Cooking The Fall Vegetable And Cheddar Omelet 

Fall Vegetable And Cheddar Omelet For Two