They say breakfast is the most important meal of the day. In my opinion, it can also be one of the hardest meals to eat healthy at as well with our typical American diet and our grab-and-go lifestyle. That’s why eggs make for such an amazing choice in the morning. The trick with this recipe is to have roasted veggies on hand leftover from a previous dinner meal. Then, it will only take a few minutes to whip up what will taste like a gourmet breakfast and will be 100% Dr. Brown approved to boot!
Ingredients
- 2 eggs
- ½ T pasture butter or ghee
- ¼ c leftover roasted veggies (we used Turkey Bacon and Brussels)
- ¼ c shredded Dr. Brown approved (sheep or goat) cheese (optional)
- sea salt and black pepper to taste
- chives for garnish (optional)
Instructions:
Whisk eggs together in medium bowl.
In a medium skillet, heat butter on medium-low heat.
Swirl butter around to evenly coat bottom and walls of the pan.
Pour in eggs.
Cook one side, using a spatula to pull in sides as they cook and tilting the pan so that the uncooked egg can fill the bottom.
Once there is no longer soupy egg on top, use a spatula to flip the eggs.
Add veggies and cheese to one side.
Fold over side with no veggies onto side with veggies.
Cook until cheese is melted flipping once to avoid browning the egg.
Add salt and pepper to taste.
Top with chives if desired, serve, and enjoy!
What are some of your favorite leftover veggies to use in an omelet?! Let us know in the comments or on our Facebook page! For easy printing click the button below.
Enjoy!
Featured Recipe: Quick and Easy Omelet
Author: Kristen Barkley
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- 2 eggs
- ½ T pasture butter or ghee
- ¼ c leftover veggies (we used Turkey Bacon and Brussels)
- ¼ c shredded Dr. Brown approved cheese
- sea salt and black pepper to taste
- chives for garnish (optional)
Instructions
- Whisk eggs together in medium bowl.
- In a medium skillet, heat butter on medium-low heat.
- Swirl butter around to evenly coat bottom and walls of the pan.
- Pour in eggs.
- Cook one side, using a spatula to pull in sides as they cook and tilting the pan so that the uncooked egg can fill the bottom.
- Once there is no longer soupy egg on top, use a spatula to flip the eggs.
- Add veggies and cheese to one side.
- Fold over side with no veggies onto side with veggies.
- Cook until cheese is melted flipping once to avoid browning the egg.
- Add salt and pepper to taste, and top with chives if desired.
- Serve and enjoy!
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