Ingredients
2 Each Eggs Scrambled
1 Tsp. Olive Oil
2Tbsp. Each Chopped Red Peppers, Red Onion, Ham
2Tbsp. Shredded Cheddar
1/2 Cup Baby Spinach
Salt and Pepper to Taste
I am adding a recipe for one of my favorite breakfast options? I tend to enjoy this on the weekends when more time is allowed in my mornings and I can enjoy a healthy filling breakfast. This is a pretty basic recipe with loads of optional add-ins like mushrooms, zucchini, and jalapeno peppers to name a few.
Start by heating up a pan with a little bit of oil and adding in your chopped veggies and ham. Once they're cooked to your liking, set aside to serve under your omelet or add in your scrambled eggs and cook until fully set. Top with shredded cheddar cheese and fold into an omelet.
I toped with sour cream and guacamole spread, and served with a side of Ezekiel toast.
Feel free to add some salsa or hot sauce too!!
This dish is packed with protein and nutrients and is sure to keep you feeling full and energized throughout your day.
Give it a try!
To make an omelet, crack two eggs into a bowl and whisk them together. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Once the oil is warm, pour the egg mixture into the skillet and let it cook for a minute or two until the edges start to set. Use a spatula to gently lift the edges of the omelet and let any uncooked egg run underneath. Add your desired fillings, such as cheese, ham, or vegetables, to one side of the omelet. Use the spatula to fold the other side of the omelet over the fillings and let it cook for another minute or so until the cheese is melted and the eggs are fully cooked. Slide the omelet onto a plate and serve hot.
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