I live for brinner. There’s just something about it that makes me happy. Making breakfast for dinner is so fun, simple and fast, and it gives you a chance to load up with vegetables, lean meats and well, delicious flavors. I don’t have time in the morning to be able to actually cook my breakfast (I end up making a yogurt parfait or smoothie, since they can be made and saved ahead of time!), so having breakfast for dinner gives me the chance to enjoy other recipes from my favorite meal of the day.
A few days ago I was craving an omelette and voila! This one was created and boy oh boy was it good. It only took about 15 minutes in all to cook, and it took about 5 to disappear. I know I’ll be making this again very very soon.
1 egg white, 2 whole eggs
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/4 cup corn
1/4 cup black beans
1 Tbsp olive oil
2 strips turkey bacon
sprinkling of Feta cheese
Seasoning, salt, pepper
Cook the veggies and black beans together until tender in the olive oil, and season with your seasoning of choice. I used some southwest flavored seasoning. Once cooked, place the veggie mixture in a bowl to use later.
Meanwhile, cook the turkey bacon until done and leave on a paper towel to catch excess grease.
Beat the eggs together and spray a skillet with nonstick spray or spray olive oil. Pour the eggs into the warm skillet and shake some salt and pepper on those bad boys! Let them sit in the pan untouched until the eggs start bubbling and they are cooked on one side. Carefully flip the eggs with a spatula (like a pancake) and smooth them out again in the pan. Now put the veggie mixture, turkey bacon and feta cheese on one half of the eggs and using a spatula pull the other half on top of the filling.
Cook the omelette until the cheese is melted and the other half of the egg mixture is browned! Slowly slide the omelette out of the skillet onto a plate and enjoy! I paired mine with some spinach that I would have put in the omelette, but it was too full with the other vegetables!