One of my favorite things to have for breakfast is an omelette. I sometimes even make them for dinner too! I love adding whatever vegetables I have growing in my garden into my omelettes or even any leftover veggies that I have in the refrigerator from dinner. I like serving it with a side of mixed greens. Here is the recipe for one option that I thought would be a perfect breakfast for Mother's Day, but feel free to alter it with any ingredients that your prefer.
Ingredients (makes 1 omelette):
3 organic cage free eggs
2 Tbsp Kerrygold butter (or substitute olive oil, avocado oil, or coconut oil)
1/2 cup of shredded cheddar cheese
an assortment of vegetables of your choice. In this recipe, I used: 1/8 small red onion diced, 1/8 red bell pepper diced, 1/2 Roma tomato seeded and diced, one handful of Swiss chard greens, a few Portobello mushrooms sliced, 1/2 avocado sliced, a few sprigs of fresh cilantro for garnish)
1-2 cups of fresh mixed greens as a side (optional - but the more greens you can get in your body, the better!)
Directions:
- In a small skillet over a medium-high heat, melt 1 Tbsp of butter (or oil). Add diced veggies and gently saute for about 5 minutes or until liquid evaporates and veggies are slightly browned. Set veggies aside and wipe out the skillet.
- Place another tablespoon of butter or oil into the skillet and melt over a med-high heat.
- In a small bowl, crack the three eggs and thoroughly whisk together.
- Pour the eggs into the skillet. As the eggs start to cook, gently lift the edges with a spatula and tilt the pan bringing the uncooked portion underneath to cook all the eggs thoroughly.
- Spoon the sauteed veggies onto half of the omelette and then sprinkle the cheese on top.
- Gently fold the omelette in half. You may top with additional cheese, sliced avocado, and herbs as you like.
- Serve with a side of mixed greens, or toast if you prefer.