Vegetable Omelet

After a wonderful (and tiring) bike ride today, I treated myself to a Vegetable Omelet. Simple and quick - here is what I did.

Cut-up in small pieces: small summer squash (use only 1/3), an asparagus spear, couple of mushrooms, small red bell pepper (use only 1/3), and a small onion (use only 1/3).

Put 3 eggs that have been sitting at room temperature in a bowl and whisk them (or use 6 egg whites).

Put 2 tablespoons of olive oil in the bottom of a frying pan slightly wetting the entire bottom of the pan. Put on medium to high flame until the oil smokes. Lower the flame and pour in the whisked eggs and gently spoon out the vegetables on one side. When eggs are almost fully cooked, use a spatula and cover the vegetables with the other half of the omelet. Cook for another 30-45 seconds and it is ready to eat.

I toasted a piece of Ezekiel 4:9 Sprouted 100% Whole Grain Bread from Trader Joes. Lightly buttered and enjoyed a well earned breakfast.