Trekking Through the Garden Omelets

Made Vegetable Omelets for breakfast this morning. I usually put meat in my omelets but I didn't have ham, bacon, or sausage. So I diced up some kale, yellow onions, green bell peppers, yellow squash, and white mushrooms and sauteed them in canola oil over medium heat until softened. Took 2 eggs (one of them brown-why is the yolk yellower than white eggs? freaks me out) and whisked them with a little half-n-half (my indulgence for the coffee my sister and mother gave me). I set a clean skillet over medium-low heat with about 1 T. of canola oil. Poured the egg mixture into the skillet and shake, shake, shake...shake, shake,shake...shake that skillet...shake that skillet (to the tune of "Shake Your Booty). I kept shaking and swirling the egg mixture until set enough to flip over. As soon as I flipped it over, I sprinkled shredded Colby Jack cheese all over the omelet, then dice tomatoes and the sauteed vegetables on one side, flipped one edge over the other to form a half moon shape and got that baby onto a plate! DO NOT LET IT BROWN! YEW! YUCKY! Makes it tough. I served it with the very ripe strawberries we got from the food pantry, buttered whole wheat toast, and coffee. Very yummy and filling with all of those veggies. 

Don't tell the bunny!