Omelet with Veggies

1/2 cup portabello mushrooms, sliced

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped

1/2 cup baby spinach

2 eggs

2 tsp. extra virgin olive oil

1/4 avocado (optional)

In a small skillet place 1 tsp. extra virgin olive oil. Add sliced vegetables and saute (except for spinach) until soft and browned. Remove from skillet and wipe it clean.

Scramble two eggs in a bowl. Place remaining 1 tsp. extra virgin olive oil in a small skillet over medium heat. Pour eggs into skillet. Cook moving uncooked eggs to outer rim to ensure all egg is cooked through. Add sautéed vegetables and spinach to one half of egg. Fold omelet over top of veggies and place on plate.

Top with avocado and salt and pepper.

If your kids won’t eat an omelet, obviously you can just scramble the eggs and serve with fruit and toast.

21 Day Fix = 1 red, 1.5 green, 2 tsp., 1/2 blue (with avocado)