Mushroom, Zucchini & Spinach Omelette

 

Veggie omelettes are such a simple food, but when executed right they are a real morning luxury. The beauty of this particular one is that all of your ingredients take about 5 minutes to chop. So it's just a matter of putting a pan on the stove, then poof! 5 minutes later you have a yummy breakfast, or lunch... or dinner! 

I typically eat this kind of breakfast twice a week... it's a great way to pass those leftover veggies that seem to want to run away on their own & fresh herbs you have growing by your windowsill.

 

 

INGREDIENTS

MAKES 1 PORTION

2 eggs
1 t coconut oil
2 cloves garlic, chopped
2 T garlic
1 pinch pepper flakes - optional
1 small zucchini, chopped
1 C spinach, chopped
2-3 bella mushrooms, chopped
Pinch of salt & pepper
Parsley & cayenne for serving

DIRECTION

5 MIN PREP + 5 MINS COOKING

Grab all your ingredients from the fridge.
Put the pan on the stove over medium-high heat. Add coconut oil, pepper flakes & garlic.
Cook until minute until fragrant.
Add your veggies, cook until the mushrooms have released their water.
Crack your eggs right into the pan and stir until you have a scrambled consistency. 
Cover and cook for 3-4 minutes until the eggs are set. 
Serve with parsley, cayenne (or hot sauce) & enjoy!