Veggie Loaded Omelet


2 whole eggs
kosher salt
black pepper
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped

In a bowl, whisk together eggs with salt and pepper.  Heat olive oil in a small non-stick skillet over medium low heat.  Add the mushrooms, onion, and bell peppers.  Cook for 3-5 minutes, until veggies are tender.  Remove to a plate.

Add the eggs to the skillet.  Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath.  Do this with each side of the omelet.  This will build up the layers and cook the omelet through.  When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet.  Fold the empty side of omelet over the filled side.  Slide onto a plate.  Top with remaining cooked veggies and the chopped tomato.  Top with picante sauce if desired.  Enjoy!