Again, I just love breakfast for dinner! When I came back from France, I started making a normal ham & cheese omelet, and it eventually molded into this and I LOVE it! It tastes SO SO SO good!!!
Ingredients
- Vegan Shredded Mozzarella (see right)
- 2 eggs
- Frozen mixed bell peppers (& onions if available)
- salt (optional)
Instructions
- Fry a skillet pan around medium to lower temperature. Place mixed bell peppers & onions on the skillet and let them heat up.
- Crack an egg on a separate bowl and move the yolk back and forth between the two shells to get just the egg white in the bowl. Repeat with the second egg. Stir the eggs once complete (Disclaimer: I like to get about 1/4 of the yolk from one egg in the mix 🙂 )
- Pour the egg mix on top of the veggies on the skillet and make sure the mix reaches all corners of the skillet. Wait until corners are cooked to flip.
- Once flipped, sprinkle a little bit of the vegan shredded mozzarella cheese around one side of the egg mix. Fold egg mix in half and keep cooking/flipping the omelet until golden brown. Add salt if desired.
I use frozen veggie mixes for this because it’s faster, cheaper, and less wasteful; however, you can definitely use veggies straight from the garden if you wish :). You can also use regular cheese, but I really like the way the vegan cheese tastes on this!
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