Veggie Omelet

This veggie omelet was made with my Full-Circle produce. I swear this has a good day's worth of veggies in it, and most of those are dark, leafy greens. This could serve two people or one ravenously hungry me.


Ingredients

3 tablespoons chopped onion
1 clove garlic, minced
1 small organic carrot, sliced thinly
3 tablespoons chopped red bell pepper
1 leaf kale, chopped
1 leaf chard, chopped
2 mushrooms, thinly sliced
2 broccoli florets, chopped
Sprinkle of mozzarella cheese
3 egg whites
1 whole egg
Salt and pepper

Heat an oiled, smallish (9-inch) frying pan over medium. Fry onion for 20 seconds. Add carrots, fry 30 seconds. Add garlic, bell pepper, and broccoli, fry another 30 seconds. Fry the kale, chard and cover the pan with a piece of aluminum foil so that the vegetables can steam for a minute. Scoop the vegetables out onto a plate. In the frying pan, add a little more oil and fry the mushrooms until golden. Set the mushrooms aside on the plate.

Turn down the heat to medium-low and, with the pan off of the heat, add the eggs and stir them together with a touch of oil. Place the pan back on the heat and cook the eggs for a minute with the foil on the pan so that the steam will cook the top of the eggs. When you are able to flip the eggs in one piece, do so and place the cooked vegetables on top with a sprinkling of mozzarella. Cover the pan and allow the cheese to melt a bit. When the cheese is melted, fold the omelet in half and gently scoot it out of the pan and on to your plate. Season to taste.