Typically, my go-to breakfast is scrambled eggs. They’re easy, versatile, and guaranteed to leave me satisfied. However, it’s nice to change it up a bit and make an omelet every now and then, and when I do, I make sure to add a ton a veggies and really good cheese!
- 3 eggs
- zucchini, sliced & in quarters
- green bell peppers, diced
- grape tomatoes, sliced
- white onion, diced
- goat cheese crumbles
First, sauté the zucchini, bell peppers, and onion in some olive oil over medium heat. Once they’re soft and the veggies have browned a bit, add in the tomato for just a minute or so. Then set aside all the veggies and spray the pan with some cooking spray before adding the whisked eggs to the pan. Once the eggs are almost set, add in most of the veggies and the cheese and fold over to make the omelet. I always try to have some extra veggies so I can top the omelet with veggies, cheese, and some salsa. Add a side of fresh berries, and you’ve got a well-balanced breakfast!