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Very Veggie Omelet

Season: Fall, Spring, Summer, Winter,

Meal: Breakfast, Dinner, Lunch, Snack,

Protein: Egg,

Ingredients: Broccoli, Carrot, Frozen Vegetables, Garlic, Onion, Spices, Spinach, Sweet potato, Zucchini,

Ingredients
  • 1 egg (per omelet)
  • 1 Tbsp cooking oil or butter
  • 1 Tbsp chopped cooked vegetables of choice (a great way to use leftovers)
  • Shredded cheese (optional)
Directions
  1. Heat a small non-stick skillet over medium heat on stove-top. Lightly coat with cooking oil or butter.
  2. In a bowl, beat the egg until well combined and add cooked vegetables of choice.
  3. Swirl the pan to distribute the egg. Cook until the egg is set.
  4. You can turn it over if you like your eggs more well done. Top with a sprinkle of shredded cheese.
  5. Fold in half and serve.

*Adapted from Med Instead of Meds