Summer Veggie Omelette

COOK TIME: 10 Minutes

PREP TIME: 10 Minutes
TOTAL TIME: 20 Minutes

A simple omelette that highlights the produce of summer in a perfect breakfast


-    Red onion, small
-    Sweet pepper, yellow or orange
-    Tomato, ripe
-    Zucchini, small
-    Eggs, large or extra large
-    Black pepper
-    Filling
-    Sea salt
-    Olive oil
-    Butter
-    Mozzarella or goat cheese, fresh
-    Omelette


Heat olive oil in a large frying pan, add onions and peppers, sea salt and pepper, sautà 2-3 mins, add squash, zucchini, celery, parsley continue to sautà for 3-5 min or until cooked through. Make sure the mixture is spread evenly over the bottom of the pan pour beaten eggs evenly over vegetable mix, cover and cook until egg is cooked, about a minute or two. Remove cover, sprinkle shredded Mozzarella cheese over egg/veg mix, cover, turn off burner, let sit until cheese is melted. Makes 4 servings.