toppings for omelets: avocado slices, salsa, sliced black olives, shredded cheese, sour cream
Instructions
In a medium skillet, heat olive oil until shimmering.
Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside.
Heat pan to medium high. Pour 3 eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle, letting uncooked eggs run to edge. I like to flip them or cover the pan to ensure total doneness. (I don’t like “wet’ omelets.)
Sprinkle filling over half of the omelet and fold over. Repeat for remaining omelets.
Place omelet on plate and garnish with avocado, salsa, and olives. If desired, add additional toppings.
Notes
Nutritional values are approximate and are based on ¼ of the recipe without additional toppings. Refrigerate leftovers promptly and use within 4 days.