Veggie Omelet

"All happiness depends on a leisurely breakfast."- John Gunther

After a week of classes and working, I take my weekends seriously (which luckily start on Friday). I am skilled beyond your wildest imagination at lazying around for hours. However, when I do finally drag myself from my delightful cloud of a bed, I love to make a big hearty breakfast. 

One of my favorite breakfasts is an omelet stuffed with vegetables and cheese served with a fruit and yogurt parfait and seasoned breakfast potatoes. I honestly love to cook- whether it is just for myself or for others, and I think breakfast is a great meal to share with a bunch of people, but this recipe is just as easy when made for one than when made for five.

Veggie Omelet, Potatoes, Yogurt Parfait, Blueberry Muffin

Omelet:

• egg whites
• milk
• cheddar cheese
• onion
• bell peppers
• avocado
• vegetable oil

Vegetables I used

Dice your veggies

Use a small amount of vegetable oil to crisp your veggies, cook over medium heat for two minutes.

Egg Whites forming the omelet

Put veggies and cheese inside the egg and cook another minute

Potatoes:

• Russet Potato 
• onion powder
• garlic powder
• tabasco
• salt 
• pepper
• vegetable oil  

Cut potato into quarters
Fill a glass pan 1/2 way with water and put potato quarters inside
Microwave for 4 minutes

Cut potato into bite size pieces  

Place in a pan with oil and butter
Season potato to taste

Cook until brown and crispy 

Yogurt Parfait:

• plain vanilla greek yogurt
• berries (raspberries & blueberries are my favorite) 
• granola
• honey 

Layer yogurt, granola, and berries. Drizzle with honey. 

Enjoy!  

Happy Easter All! X