Fresh Veggie Omelette

Ingredients:

1 tsp SFL Olive Oil
1/4 Zucchini, sliced
1/4 Red Bell Pepper, Cut into strips (if following keto, swap for 1oz cheese)
1/4 Green Bell Pepper, Cut into Strips (if following keto, omit this)
1/4 cup mushrooms, sliced
1/4 cup small broccoli, chopped
1/4 cup tomato, chopped (if following keto, swap for spinach)
1 tsp Italian seasoning
1/2 tsp garlic powder
Pepper to taste
Allotted Portion of Eggs (1-2)
½ avocado

Directions:

Head oil in small skillet over medium heat. Add veggies, Italian seasoning, and garlic powder; mix well. Cook 4-5 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.

Pour eggs into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked eggs to the center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Spoon veggie mixture onto half of omelette, (add cheese if following a keto) and fold omelette in half. Serve hot with avocado on the side.