Healthy Breakfast Idea: Asparagus and Mini Sweet Pepper Omelette Recipe

I am always looking for ways to add more colorful vegetables to our meals. Veggie filled omelettes are always a delicious, easy way to combine a lot of healthy vitamins and nutrients in one meal. If you are like me, you probably find yourself racing the clock in the morning--and pushing a healthy breakfast into the backseat in favor of something a little more convenient more often than you should! I use this recipe so often because I am able to saute a large batch of vegetables and portion it out for later use in a busy morning omelette or egg scramble. While I may not have time to chop and saute every morning; I can usually find time to cook scrambled eggs or a quick omelette if my omelette filling is prepared ahead of time! What is my go-to recipe for a healthy asparagus and mini sweet pepper omelette?

Ingredients for our Asparagus and Mini Sweet Pepper Omelette Recipe
Vegetable Filling (Yields about four of the 1/2 c. servings needed for each omelette.)
2 tsp. Olive Oil
1 c. Mini, Multi-Colored, Sweet Pepper--chopped
1 c. Asparagus, trimmed and diced into 1/2 inch pieces
1/2 c. Yellow Onion, chopped
1/2 tsp. Minced Garlic
1/8 tsp. Black Pepper
1/2 tsp. Steak Seasoning Blend (Like McCormick Steakhouse Seasoning Grinder)

Instructions for the Asparagus and Mini Sweet Pepper Vegetable Filling
Saute the Vegetables.  In a medium, nonstick, saute pan; heat the olive oil until hot--but, not smoking.  Add the chopped vegetables and saute over medium heat until the vegetables are tender. Usually about 5-8 minutes.  Add the garlic and saute 1-2 minutes more. Season with Black Pepper and Steak Seasoning Blend.  Set aside or store away in a storage container in the refrigerator for later use.


Ingredients for Each Omelette
2 Eggs, Lightly Beaten or the Equivalent in Egg Whites
1 tsp. Coconut Oil, Melted
1/2 c. of the Prepared Vegetable Filling above


Instructions for preparing the Asparagus and Mini Sweet Pepper Omelette
Heat the coconut oil in a small, nonstick frying pan or omelette pan until hot.

Pour the Beaten Egg into the Heated Pan.  Allow the egg mixture to remain untouched in the skillet until the bottom begins to set up.  Then, begin gently pushing the edges of the egg mixture toward the center, tilting the pan to allow the still runny egg to fill in the edges and underneath.  This allows the egg to set up and form an egg "pancake".  At this point, you may opt to flip the egg "pancake" over to allow the other side to cook a bit more.  I generally just place 1/2 c. of the vegetable filling and sometimes 1/2 oz. of shredded Havarti cheese onto 1/2 of the omelette and fold the other half over to cover the filling.  I find that the egg has usually cooked thoroughly enough at that point for my taste.

Carefully Remove the Omelette and Serve.  Gently move the omelette to the serving plate or plates.  We serve these with fresh fruit and/or toast--and offer salt, pepper, and hot sauce.