Salsa Broccoli-Mushroom Omelette

 

Recipe by Food Connection

1/2 cup broccoli florets, chopped

1/2 cup baby bella mushrooms, sliced

4 large cage-free eggs, beaten

1/4 cup organic milk

1/2 cup tomatoes, chopped

2-3 scallions, chopped

1-2 tablespoon salsa

sea salt and freshly cracked pepper to taste

1 tablespoon EVOO (extra virgin olive oil)

Directions:

Heat EVOO in a large non-stick frying pan over medium, toss broccoli florets and mushrooms and saute until they are softened and set aside.  Whisk together the eggs, milk, tomato, scallions, salsa, sea salt and freshly cracked pepper in a medium mixing bowl and add the sauteed broccoli and mushroom to the egg mixture and mix well.  Reduce the heat and pour the egg mixture evenly into the same frying pan and cover lid.  Allow to cook for 1-2 minute or until the edges start to separate from the pan, lifting and tilting pan to allow liquid to flow under the cooked eggs. Then flip over and cook until set.  This recipe serves 2-3 persons.  Enjoy!