Name: Portable Veggie Omelet
Ingredients: 2 large eggs; 1 tablespoon milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 – 2/3 cup sauteed vegetables, canned vegetables or frozen vegetables, thawed (like onions, corn, avocados, mushrooms, onions, edamame, peppers, beans, peas, etc.); 1/4 cup grated or shredded cheese like Parmesan, cheddar or mozzarella; 2 large slices whole wheat or sourdough bread

Description

Enjoy your omelet on the go with this veggie, cheese and egg-in-toast breakfast!

Ingredients

Scale

2 large eggs
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 – 2/3 cup sauteed vegetables, canned vegetables or frozen vegetables, thawed (like onions, corn, avocados, mushrooms, onions, edamame, peppers, beans, peas, etc.)
1/4 cup grated or shredded cheese like Parmesan, cheddar or mozzarella
2 large slices whole wheat or sourdough bread

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Instructions

In a bowl, whisk together eggs, milk, salt and pepper. Mix in vegetables and cheese. Set aside.
Using a large mouth glass or a knife, cut a large circle or rectangle (with knife) in the center of each bread slice and remove the bread shape (save to make breadcrumbs or croutons.)
Coat a frying pan with cooking spray and place over medium heat.
Place both bread slices in pan and immediately fill the middles with the egg mixture. Cook for about 2 minutes and then using a spatula, carefully flip. Cook for an additional 2 minutes or until the egg mixture is set. Remove from pan and enjoy!