Everything but the Kitchen Sink Omelette

20 Feb

Like the title says, this omelette concoction seriously has everything in it and it took less than 10 minutes to make! If you’ve got some extra time for brunch or breakfast this is a great way to knock out all of the required veggie servings you need for the day. I first opened up the fridge & checked out what we had: green onions, a red bell pepper, avocado, spinach, mushrooms, and some salsa. I guarantee this omelette will be different for everyone because you don’t have to use all of the ingredients we had above.


Prep time: 5 minutes

Total time: 10 minutes



2 large eggs

A handful of spinach

¼ of avocado

2 slices of a red bell pepper

1 stalk of green onions

3-4 mushrooms

1 tablespoon of salsa


1. Get out a pan and spray it with Pam. Crack 2 eggs into the pan and turn the stove onto to medium heat. Stir the eggs with a fork or whisk.

2. While the eggs are heating up start throwing your veggies in there, spinach first then mushrooms.

3. Use your knife and start dicing the red peppers into little cubes and do the same for the green onions and avocado.

4. Place all the veggies into the pan and start to move the eggs around, (I ended up scrambling them). After about 5 minutes on the stove take your eggs out, put some salsa on there and chow down!

An additional step I took was throwing the eggs on a tortilla with a little bit of shredded cheese and made 2 fajita sized breakfast burritos because lately I’ve been on this crazy Mexican food binge. This will set back your healthy meal about 160 calories though; I feel like I can justify that because I have to walk to the bus stop and then to my class (exercise)! Have a fantastic day & keep grubbin’!


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