3 egg vegetable omelette

I love the idea of a big, hearty breakfast on Sunday mornings, although I don't always get around to making them. Yesterday morning though, Burt and I were up at the crack of dawn ready to get to work in the backyard and clear out a bunch of thorns and weeds and other miscellaneous junk that has been there since we moved into our house this past Fall.

 I was not much looking forward to the yard work extravaganza and thought it would be nice to go out to breakfast first. I suggested Golden Corral and then Burt chuckled aloud about how every time we go there, I wait in the omelette line for about 30 minutes. It's sad, but true. It's the only reason I ever eat there. And usually someone cuts me in line or gets two omelettes at one time which really ticks me off, but I'm nice, so of course I don't say anything.  

All that Golden Corral omelet talk is what lead me here, to making my own omelets stuffed with spinach, cheese, onions, tomatoes, and bell peppers. There a little browner than I wanted them to be, but at least I didn't have to wait in line to eat one. :)

3 egg vegetable omelette

• 3 eggs
• 1/4 medium onion, peeled and diced
• 1/4 green bell pepper, diced
• 1/2 cup fresh spinach
• 1/2 Roma tomato, diced
• 1/2 cup shredded cheddar cheese
• salt and pepper

Heat two omelette pans over medium heat sprayed with cooking spray. Whisk together the eggs in a bowl and add salt and pepper. Add the vegetables to one pan and begin to saute. Add the eggs to the other omelette pan evenly and let cook. Periodically, stir the vegetables and cook until softened, or until the eggs have cooked. Once the eggs have begun to firm up, run a spatula along the edges to see if it's ready to flip. Carefully, flip omelette over and let cook about another minute. Off the heat, add the cheese and vegetables. Fold one side of omelette over, until it looks like a soft shelled taco. Serve hot!