There’s nothing like breakfast for dinner! Lately I’ve been really trying to budget my money and eat whatever I have at home… and it’s been a lot of eggs. Not only are eggs a great source of protein, but they are so versatile with cooking. This simple and quick vegetable omelet recipe can be made at any time of the day.
This recipe is packed with essential nutrients your body needs to function to it’s full potential. The asparagus, tomatoes, and tangy parmesan cheese compliment each other so well.
For this recipe you will need:
3 organic egg whites
1 whole egg
5 asparagus stalks, cut into 1/2-inch pieces
2 roma tomatoes, diced
1 small yellow onion, diced
1/2 cup sliced fresh white mushrooms
1/3 cup parmesan cheese
Salt and pepper to taste
In a medium saute pan sprayed with coconut oil, sauté the asparagus until tender over low to medium heat, about 8 minutes. Then, add the onion and sauté until lightly browned. Next, add the tomatoes and mushrooms, gently toss all of the ingredients together, and season with salt and pepper. Transfer the veggies to a separate bowl and set aside.
Whisk the egg and egg whites in a bowl and sprinkle with salt and pepper. Spray more coconut oil into the pan and over medium heat, pour the eggs and allow them to set, about 3 minutes. Lift the edges allowing the uncooked portion to flow underneath. Cook until the egg mixture sets in the center. Sprinkle the vegetable mixture evenly over the egg and then top with the parmesan cheese. Flip half of the egg over and serve immediately.