Don’t forget breakfast is always a good dinner option. A mixed vegetable omelet with baked sweet potato fries is a great way to satisfy that breakfast craving later in the day!
Your favorite vegetables (I used tomato, onion, mushroom, spinach, and eggplant)
2 T Water
2 T olive oil or utter
Salt and pepper to taste
Sautee your favorite vegetables in 1 T olive oil or butter for 5-10 minutes or until vegetables are soft and cooked through. Season with salt and pepper and set aside. In a mixing bowl beat eggs and water for 1 minute. On medium heat in a non-stick sautee pan use 1 T olive oil or butter and pour egg mixture into pan.
Stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling and cheese onto 2/3 of surface of omelet.
Shake pan to loosen from pan. Left up the far edge of the pan fold over 1/3 of the omelet without filling. Slide omelet onto plate, top with fresh sliced avocado and enjoy!