I can whip up eggs into an omelet in a matter of a few minutes if I just keep a few ingredients prepped ahead of time in small containers in the fridge.

Early in the week, I’ll dice up a variety of vegetables (tomatoes, yellow onions, green scallions, red and green bell peppers, cilantro, and jalapeños) and put them in the fridge to use as I need them. Then, with some shredded cheese and fresh eggs, I am good to go for an entire week of Greg’s breakfasts. For this omelet, I sautéed some diced smoked sausages along with the vegetables.

Ingredients:

  • Eggs
  • Olive oil or butter
  • Diced tomato
  • Onion
  • Bell peppers (red, yellow, and/or green)
  • Sliced scallions
  • Jalapeño
  • Spinach
  • Your favorite shredded cheese
  • Salt and pepper to taste

Directions:

  1. Whisk 2 large fresh eggs and a teaspoon of water in a bowl. Heat a small nonstick skillet with a small amount of olive oil, or butter if you prefer.
  2. Add the diced vegetables and sauté for a minute until just tender. Add a handful of spinach and some salt and pepper to season.
  3. Pour the eggs gently over the sautéed vegetables and top with your favorite shredded cheese. Turn the heat to low/medium-low and cover them with a piece of tin foil. This will cook the eggs evenly and help to melt the cheese as well.
  4. When the eggs have set and the cheese is melted, lift the edges with a spatula to loosen, and then slide the omelet onto a plate. When half of the omelet is on the plate fold it into a half circle.
  5. Top with sour cream and a bit of shredded cheese.

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