Vitamin C Omelette (aka a simple veggie omelette)

I woke up with a hankering for a hearty omelette. The sun was finally shining today after a couple of dreary days filled with rain and gusty winds. We had also done pretty much nothing but deep clean the house for several days, all in anticipation of guests who would be arriving this coming week for the wedding. We were both tired, and always hungry it seemed.

I'd been trying to cut back on heavy eating but I felt like I deserved a wholesome and satiating egg breakfast today. This omelette is not just tasty but it has a chockful of Vitamin C from bell peppers, spinach, and parsley. You could use a variety of other vegetables such as zucchini, yellow squash, broccoli, or cauliflower but this combination of vegetables is my favorite. I like to top it with salty crumbled queso fresco but you could certainly use feta cheese. 

VITAMIN C OMELETTE
Serves 2.

Ingredients:
1/2 of a bell pepper, diced (I used a yellow bell pepper today)
5-6 white mushrooms, sliced
1 stalk of green onion, chopped
1 packed cup of baby spinach
1 tbsp. of dried parsley, or chopped fresh parsley
1/2 cup crumbled queso fresco cheese or feta cheese
4 eggs, beaten
2 tbsp. olive oil
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
Pepper to taste

Directions:

Beat the eggs well then season with the onion powder, garlic powder, and salt. Set aside and prep the vegetables.

Heat olive oil in a large pan over medium to high heat. Add the green onions to the pan and saute for 1-2 minutes until fragrant.

Add the mushrooms, bell pepper, and parsley and saute for 2 minutes. Add the spinach and continue to saute until the spinach is wilted and the vegetables are tender.

Add the eggs to the pan and turn the heat down to medium-low. Swirl the pan around so that the eggs coat the pan evenly. Place a lid over the pan and cook on low heat until the eggs start to cook. Check to make sure the heat is low enough so as not to burn the bottom.

Add the crumbled queso fresco or feta on top and cover the pan again. Cook for another minute or until the cheese begins to melt. Fold the omelette over, split it into two portions, and serve immediately.

My omelette smelled so good, it even attracted a couple of wide-eyed beggars to the table.