Loaded Veggie Omelet

• shallot1 small
• garlic1 teaspoon
• mushrooms4
• cherry tomatoes8
• basil1 tablespoon
• spinach0.5 cup
• eggs whisked4
• cheese0.5 cup
• drizzle of olive oil2 servings

Instructions

1. 1

   Preheat the oven to warm or 170 degrees.

2. 2

   Bring a small saute pan or small omelet pan to a warm.

3. 3

   Saute the veggies using the olive oil starting with the shallot and garlic, adding the mushrooms until they are tender.

4. 4

   Toss in the tomatoes and spinach and remove the pan from the heat.

5. 5

   Pour a layer of the egg into a small omelet pan or small saute pan.

6. 6

   As the egg starts to cook run a spatula around the edge to loosen the egg.

7. 7

   Once the egg is almost cooked (slightly runny on the top) sprinkle half the basil, cheese, and sauteed veggies on to one side of the egg.

8. 8

   Gently fold the egg over the filling.

9. 9

   Slide the omelet onto a small oven safe plate and put it in the oven.

10. 10

    Repeat for the second omelet!