Green Pepper, Onion & Mushroom Omeletes

Similar to Katie's post yesterday... it is important when you have company to plan out some healthy meals (it will benefit your guests just as much as it does you!).  Last week my family was in town for the 4th of July and I planned a meal of veggie omelets for us to start our day with a healthy, protein-packed breakfast.

Servings:  4

Size:  1 omelet

Points Plus:  5pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  15-20 minutes

Rating: 5 stars – Excellent

Ingredient List:

1 Tbsp. olive oil

1 green pepper, chopped

1 medium onion, chopped

1 package sliced mushrooms

8 eggs

Salt & pepper to taste

Directions:

Wash and chop the green pepper and onion.  In a large skillet, heat up the olive oil and add all the veggies.  Sauté the veggies until they are tender, about 5-10 minutes.  Whisk eggs in a small bowl – 2 eggs at a time. In a small sauté pan, pour in your eggs to begin cooking the omelet over medium heat.  Cook the eggs until almost set, and then add your veggie filling.  You will be adding about 1/3 cup of filling.  Once the omelet is filled, fold over in half with a spatula.  Cook for another 30 seconds or so and then remove from the pan and serve immediately with fresh ground pepper and salt.  Repeat this process for your other omelets.

Tip:

Add a little splash of milk to your eggs when whisking – this will make for fluffier omelets!  Also, feel free to sprinkle some mozzarella cheese on top of your finished omelet for extra garnish and flavor.

XOXO Megan