Name: Garden Omelette
Prep time: 20 min
Yield: 2 Serving(s)
Cuisine: Latin
Ingredients: 4, large ,eggs; 1/4, cup ,whole milk; 1/4, tsp ,salt; 1/8, tsp ,pepper; 4, tsp ,olive oil; 1, cup ,zucchini, thinly sliced; 4, small ,fresh mushrooms, chopped; 1/4, cup ,green pepper, finely chopped; 1, cup ,fresh baby spinach; 2, med ,green onions, finely chopped; 2, cloves ,garlic, thinly sliced; 1/4, cup ,goat cheese, crumbled; , ,additional green onions to top

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Super easy

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Prep

20m

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Category:	Frozen Desserts Dairy-Free
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Ingredients

For 2 Serving(s)

Garden Omelette

4 large eggs
1/4 cup whole milk
1/4 tsp salt
1/8 tsp pepper
4 tsp olive oil
1 cup zucchini, thinly sliced
4 small fresh mushrooms, chopped
1/4 cup green pepper, finely chopped
1 cup fresh baby spinach
2 med green onions, finely chopped
2 cloves garlic, thinly sliced
1/4 cup goat cheese, crumbled
additional green onions to top

Garden Omelette Directions

In a small bowl, combine the milk, eggs, salt and pepper.
Heat a non-stick skillet adding 2 teaspoons of oil over medium heat.
Saute the zucchini, mushrooms, and green pepper until tender (3-5 minutes.) when done, put in a bowl and set aside.
Pour the eggs in the skillet,
As eggs set, push the cooked eggs to the center, until all the eggs are set,
Put the vegetables and cheese on half and fold over other half of the eggs.
Slide onto the plate and sprinkle with green onions.