This recipe is so easy and delicious, it's perfect for a busy day dinner but quick enough to whip up for a weekend breakfast treat. I tend to make this one when my dinner Plan A fails for some reason. It's also the perfect solution when I open up my veggie drawer and find the remains of an entire weeks worth of well-planned meals that I need to get creative to use up before they turn into an unappetizing science project!
You don't need anything fancy for this recipe and it is so easy and flexible that you could make it every week and never repeat it exactly the same. This particular cersion I made is vegetables only but feel free to add meat and cheese if you prefer. Just make sure the meat is cooked through before mixing it in since the eggs don't need as long to cook.
2 tsp butter or coconut oil
¼ milk or vegetable broth
¼ tsp thyme
dash of salt and pepper
1 cup chopped vegetables
(mushrooms, tomato, pepper or whatever you have on hand- get creative and don't be afraid to experiment!)
Beat the eggs, liquid, and seasonings in medium bowl until blended.
Make sure the veggies are chopped into fairly even sizes so they cook more evenly
Add the chopped vegetables to the egg mixture and mix well.
Heat the butter or oil in a 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot.
Pour the mixture into the hot pan and cook over medium heat until eggs are almost set, 8 to 10 minutes.
Remove from heat, cover and let stand until eggs are completely set (~5 to 10 minutes)
Cut and serve