A delicious veggie omelet – one of the most versatile meals, full of protein, good fats, and vitamins! Perfect for brunch or lunch, hot or cold.
For this omelet:
- I fried 1/2 onion
- 1 pepper
- 10 mushrooms for 10 minutes until soft with 2 cloves of garlic, olive oil, salt, and pepper.
- I then added a cup of defrosted peas and warmed them through before adding the eggs (8 of the little beauties!) and cooking for about 4 min on the stove before sprinkling a handful of cheddar on top and finishing off under a hot grill.
Served with fresh thyme sprinkled on top.
