I’m a morning person who loves her breakfast. Even if the first time I eat is closer to lunch, you better believe I’m ordering the pancakes. To me, its the best meal of the day. I typically go for over easy eggs, pancakes, or avocado toast. Recently, I’ve been all about the veggie omelette thanks to JJ. We’ve been together for over 10 years and he all of a sudden busts this out… excuse me, what? It’s

Ingredients

Honestly, this is a super versatile recipe, you can use anything you want! Below is one of our favorites.

• Tomatoes
• onion
• mushroom
• spinach
• yellow squash
• diced pancetta
• yellow and orange peppers
• Eggs, 3-4 depending on size and amount of veggies used
• Jalapeno (optional: JJ uses it in his)
• Parmesan Cheese (optional: I use it in mine)

Instructions

Add some oil or butter to a non stick skillet and turn the burner on medium heat. Chop up your vegetables and set them aside while your skillet heats up. In a bowl, scramble the three eggs. I typically add onion, mushroom, squash, (jalapeno) and pancetta to the pan first. Turn your oven to broil HI. Once those have cooked for 2-3 minutes, stirring occasionally, add in the spinach and cook until the leaves are completely wilted. Add the eggs to the skillet and continue to cook, but do not mix together. Add the Parmesan cheese on top and open the oven to put the skillet under the broil. This allows the omelette to cook all the way through and rise. You can gauge it being cooked through by the eggs no longer moving (not jiggly). Add the omelette to a plate, folding it over once. Enjoy!

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xoxo, Lola