I call this the "weekend" omelette because it has more calories than I would spend on breakfast on weekdays, but it's okay because it's usually actually more like "brunch" since I eat my first meal later on weekends.
I'm going to write it in paragraph form rather than recipe form, because nothing is set in stone. It's not a REAL recipe -- it's just good, plus I can get three servings of veggies out of it.
First chop up a small onion, some green pepper, garlic, a jalapeno, mushrooms, steamed broccoli ...really whatever veggies you have around. Sautee these (I've been using a small pot since my "non-stick" pan has become a "SURE-stick" pan) in a little olive oil. After these have started to soften, add a chopped up plum tomato and let it get nice and mushy. You can add whatever seasonings you like to this "veggie mush". I like to use cajun seasoning and a little cayenne pepper.
When everything is nice and soft and sizzly (I like mine to be well-done), add two eggs. Your choice on whether you scramble them up first or not; I usually don't. I break the yolks and let the egg go all through the veggies, stirring/flipping occasionally. I like to add shredded cheese BEFORE flipping, because then it kind of burns on the bottom, and really, is there anything more delicious than burny cheese? (no!)
I usually have this with a Thomas's Bagel Thin with a wedge of Laughing Cow Cheese. ...because that's what I have pretty much every morning, because it is super delicious.
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