Garden Omelet

I love omelets! You can put almost anything in an omelet for a nice brunch. Today I made a garden omelet and it was probably the best I have ever eaten. This recipe makes two generous servings.

Materials:
4 slices turkey bacon
1/3 cup diced onion
1/3 cup diced bell pepper
1 medium zucchini
1 oz of fresh grated cheddar
3 eggs
pat of butter
salt
pepper

Method:
In a cast iron skillet, fry the turkey bacon. Remove to a plate.
Add onion and bell pepper to pan and cook until almost tender. Add zucchini and cook until heated.
Remove the veggies to a bowl.
Add a pat of butter to the skillet and let melt.
Scramble the eggs in a bowl and season with salt and pepper. Add eggs to the skillet, then add the veggies back, keeping them to the middle of the eggs and in a thin layer. Grate your cheddar on top of the veggies.
Let the eggs cook until the bottom is no longer runny. Fold the omelet over itself and let it finish cooking.

I like to serve this omelet with a few slices of avocado and a generous spoonful of homemade (no store bought please!) salsa. You can serve with fresh fruit with a balanced, nutritious breakfast. Enjoy!