Breakfast Omelet

2 Servings


  • 4-5 eggs
  • Splash of milk or water (1/4 cup)
  • Roasted vegetables, sliced ( mushrooms, asparagus, tomatoes)
  • 1/2 cup broccoli sprouts
  • salt and fresh pepper to taste
  • Fresh fruit for garnish


Grilled Veggies:

  1. Cut vegetables into 1/2 inch slices. 
  2. Bring 1-3 teaspoons of olive oil to low or medium temperature and add veggies. 
  3. Cook until tender. For crisper vegetables, cook at a higher temperature.


  1. In a medium bowl, beat eggs and milk with a fork. 
  2. Add egg mixture to a skillet. 
  3. As eggs set, lift the edges with a spatula so the uncooked eggs can run underneath. 
  4. When eggs are shiny but set, remove from heat. 
  5. Add veggies and sprouts to one side of the omelet. 
  6. Fold the other half over to cover filling and slide onto plate. 
  7. Garnish with fruit and serve.