Zucchini and Mushroom Omelet

Thought I’d start our day off with a good breakfast.  I’d gotten a couple zucchini at the farmers market yesterday and decided I would put part of one to use.  Fresh tomatoes always go nicely with eggs too; give it a try if you haven’t before there’s something delicious about the combination. You can always adjust the recipe to the veggies you have on hand so don’t be afraid to experiment.

Zucchini and Mushroom Omelet

  • 3 strips thin sliced bacon cut into pieces
  • 1/4 cup sliced mushrooms
  • 1/4 cup shredded zucchini
  • 3 eggs
  • salt and pepper
  • cheddar cheese
  • 1/4 cup diced tomato

Fry bacon in small skillet until crispy.  Remove from skillet and drain on paper towel; keep bacon grease in skillet and return to burner over medium heat.  Add mushrooms and zucchini and fry for about 5 minutes.

Whisk together eggs and add to skillet;  cook for 2 – 3 minutes working egg around the pan to mostly cook.

Flip over; don’t worry if it doesn’t flip perfectly.  If it fights too much just go with a loaded scrambled egg effect.

Sprinkle cheese on top and fold in half.  Heat until cheese begins to melt about 1 more minute. Serve with diced tomato and bacon crumbles.

Enjoy ~ Kimberly

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