Garden Omelette

This happens to be our favorite weekend breakfast at the moment. A variation to the boring omelette and toast. Try it and you’ll love it! If you want a low calorie alternative, skip the cheese and use low fat milk instead. Wholemeal or multigrain would work as a perfect combination.

Ingredients
2 eggs
2 tbsp fresh cream/milk
1 large bell pepper chopped finely
1 large onion chopped finely
2 cloves garlic finely chopped
2 large Portobello mushrooms diced
Big bunch of baby spinach or rocket washed & drained
Dash of red wine vinaigrette
Half a dozen cherry tomatoes
¼ cup chopped ham or chorizo sausages chopped
¼ cup Grated Mozzarella & parmigiana (optional)
Salt
Dried chilli flakes
Pepper

Method:
Beat eggs adding in the cream/milk till it is well blended.
Add seasoning (salt, chili flakes, pepper) and keep aside
Toss the baby spinach with a dash of salt and dressing and set aside
Meanwhile in a pan add in olive oil , chopped garlic and fry for a few minutes now add in the onions & fry until they change color.
Throw in the capsicum and mushroom and allow to cook till they soften.
Now add in the cherry tomatoes
Add seasoning along with a dash of Tabasco and cover till the cherry tomatoes began to collapse remove from gas and set aside.
In a non stick pan, heat butter or olive olive oil, now pour a ladle of the egg mixture and allow to cook on low for about a minute.
Sprinkle cheese all over, season with pepper and gently add in the cooked capsicum on one side.
Place the baby spinach/rocket over and fold gently.
Allow to cook on low till the cheese begins to melt.
Serve immediately with toast.

Note: Enjoy this with freshly baked ciabatta, brushed with a garlic clove and olive oil drizzle!