Quick and Easy Breakfast: Mediterranean Vegetable Omelette Recipe

Okay.  I know.  If you read my recipes with any regularity--you know I have been on a slight Mediterranean theme again recently.  We simply love the veggies and spices in Mediterranean food!  One of my favorite breakfasts in recent weeks was this beautiful, vegetable loaded, Mediterranean inspired omelette.

This is another one of those meals that I could, quite literally, eat day after day.  An additional, plus side is that the vegetables are so easy to chop, prep and even saute in advance, in larger batches, for multiple omelettes--so there is absolutely no excuse for me to not spend 5-10 minutes making a warm, healthy breakfast every day.  Even on our busy mornings!  What is my recipe for an easy Mediterranean Vegetable Omelette?

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Ingredients for my Easy Mediterranean Vegetable Omelette (Makes 2 Omelettes)
2 tsp. Extra Virgin Olive Oil (I use Kirkland EVOO)
2 Tbsp. Green Bell Pepper, Finely Chopped
2 Tbsp. Red Bell Pepper, Finely Chopped
2 Tbsp. Yellow Bell Pepper, Finely Chopped
2 Tbsp. Broccoli Florets, Finely Chopped
1 Tbsp. Red Onion, Finely Chopped
2 Tbsp. Mushrooms, Finely Chopped
2 Tbsp. Black Olives, Sliced
1 Roma Tomato, Seeded and Chopped
1 tsp. Greek Seasoning (Cavender's All Purpose Greek Seasoning is my new favorite--but, if I can't find it on my store shelves--I use this Greek Seasoning Recipe from Taste at Home Magazine.)
2 Tbsp. Crumbled Feta Cheese
Shredded Mozzarella Cheese (Approximately 2 Tbsp.)
2 tsp. Butter or Margarine
4 Large Eggs, Lightly Beaten or the Egg White Equivalent *(plan to use 2 eggs per omelette)
2 Tbsp. Milk  (for 2 omelettes)
Salt and Pepper

Instructions for my Easy Mediterranean Vegetable Omelette

Saute the Veggies.  When I say that this omelette is loaded with vegetables--it is loaded with vegetables.   Some people find fresh broccoli and red onions a little strong for breakfast-so feel free to omit vegetables or sub in more mild variations (such as sweet onion or a handful of baby spinach)  Simply preheat the olive oil in a saute pan over medium heat until hot.  Add the chopped vegetables and saute until crisp-tender--or until the reach your desired texture. Season with the Greek Seasoning.  Set aside--but, keep warm.

Prepare the Omelette Base.  Whisk together 2 eggs and 1 Tbsp. Milk in a small bowl for each omelette.  Preheat an omelette pan with 2 tsp. butter or margarine until melted and the pan is hot.  Pour in the egg/milk mixture.   Spread the egg mixture evenly across the bottom of the pan.  Allow the egg mixture to firm up a bit--then move the egg from the sides of the pan gently toward the middle--letting the liquid move toward the edges to firm up.  Allow the omelette to mostly set through.

Add the filling and close the omelette.  Spread 1/2 of the sauteed vegetable filling down one half of the omelette base.  Sprinkle both the mozzarella and the feta cheese over the filling.  Tilt the pan gently to one side--and use a thin, sturdy spatula to fold over 1/3 of the omelette base over the cheese and vegetable filling.

Serve.  Sprinkle with salt and pepper, if desired.  Serve with rye toast.

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