A hearty omelet is, to me, one of the best breakfasts! The eggs are a blank canvas screaming for some love from your favorite fix-ins.
Craving some extra protein? Chop up some pre-cooked sausage, bacon or chicken.
Can't decide which veggies you want to eat? Add them all!
Need a little extra fat? Add some cheese! Avoiding dairy? Add some sliced avocado on top!
Sometimes I like to pack so much into one omelet, that folding it in half seems a bit too chunky for my taste, so that's how I discovered the beauty of the open faced omelet. Same concept as your standard omelet, just served in one big circle while omitting the fold over. Once it's finished cooking, just slide that bad boy onto a plate and serve it up!
P.S. Now that I've written the word omelet so many times here, it's starting to look strange to me ... so much so that I had to do a quick search to verify that my eyeballs weren't playing tricks on me! Does that happen to anyone else with words you use all the time?!
- 2-3 organic eggs
- 2 pre-cooked* gluten free breakfast sausage patties, diced
- Half a red pepper, diced small
- 1 jalapeño, sliced
- 5 large baby bella mushrooms, sliced
- 3 large handfuls of spinach, chopped
- 5 scallions, chopped
- Half an avocado
- In a pan on medium heat, add the sausage patties and cook until the edges are crispy. *If your sausage is not pre-cooked, simply keep on the heat until fully cooked-through.
- Lower the heat to medium-low. Add in the pepper, jalapeño and mushrooms. Continue cooking until vegetables soften. Then, add the spinach and scallions and cook for another 1-2 minutes.
- Scramble your eggs with salt and pepper. Add to the pan so that the egg spreads over all of the vegetables. Once the bottom starts to cook, use a spatula to lift the edges of the omelet and gently tilt the pan so additional egg can go under the omelet and make contact with the pan to continue cooking. You may want to repeat this several times so egg doesn't get stuck in the middle.
- Once most of the egg becomes settled, reduce the heat to low and cover the pan with a lid to continue cooking the top of the omelet.
- Transfer to a plate once all of the egg is cooked through. Garnish with some avocado. Enjoy!