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Veggie Stuffed Omelet

Servings: 1

Ingredients

  • 2 large eggs beaten
  • 1/2 tsp dry mustard powder
  • 2 tsp olive oil or avocado oil
  • 2 green onions sliced
  • 1 fresh clove garlic sliced
  • 1 small zucchini cut into small pieces
  • 1/4 cup frozen peas thawed
  • a handful fresh spinach or kale chopped
  • sea salt and ground black pepper to taste
  • a handful cherry tomatoes halved
  • Optional: fresh herbs or microgreens to garnish

Instructions

  • Beat your eggs together with the mustard powder in a bowl with a small pinch of sea salt. Set aside.
  • Heat your oil in a small non-stick skillet over medium heat.
  • Sauté the green onion, garlic, zucchini, and peas, for 3-5 minutes, or until just tender crisp.
  • Stir in the spinach or kale and cook for a minute longer, just until wilted.
  • Season lightly with sea salt and pepper, then set veggies aside on a plate.
  • In the same preheated skillet, add your beaten eggs and allow to cook undisturbed, over medium heat, for 2-3 minutes.
  • Once the omelet is golden on the bottom, flip and cook for a minute more.
  • Stuff your omelet with the cooked veggies and slide onto a serving plate.
  • Serve alongside halved cherry tomatoes and any fresh herbs, sprouts, or microgreens you might have on hand.