Vegetarian Farmer’s Omelet
This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit!
-1 whole egg plus 1 egg white, whisked with fork
-1/4 c. sliced portobella mushrooms
-1/4 c. chopped zucchini
-1/4 c. spinach
-1/4 c. chopped red onion
-2 TB feta cheese
-1 tsp. oregano
-1 tsp. parsley
-s & p to taste
1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!)
2. Move veggies to one side, and add in the egg mixture. Cook on medium heat.
3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )
October 5th, 2010 at 1:20 pm
This looks delicious! I can’t wait to try and recreate it!
March 1st, 2012 at 10:04 am
[…] seed, almond butter and sliced banana or peaches, or maybe a cage-free egg white omelet like this Vegetarian Farmer’s Omelet filled with sauteed veggies and a slice of Ezekiel […]
May 31st, 2013 at 9:22 am
I do believe all of the ideas you have offered on your post.
They are very convincing and will certainly work.
Still, the posts are too short for starters. May just you
please extend them a little from subsequent time? Thank you for the post.