Recipe for Two - Fresh Veggie Omelet

Here's a great recipe perfect for a delicious, healthy and filling breakfast (or brunch...or heck, why not dinner?) for you and your honey (or mom, or son, etc.).

This recipe serves about two, but feel free to adjust quantities as desired. Other veggies may also be substituted - some suggestions are listed below the recipe. Enjoy, and be sure to let us know how you liked it!

Fresh Veggie Omelet for Two:

4 (or more if desired) eggs (organic, from pasture-raised hens), beaten well
1 large carrot, peeled and thinly sliced
4-5 medium shitake mushrooms, washed and stems removed, sliced crosswise in 1/2" slices
1 large handful fresh sunflower sprouts, washed
1-2 TB real butter (preferably organic)
1/3 c. shredded cheddar cheese
Salt & freshly ground pepper, to taste

Instructions:
1. Melt 1 TB butter in large skillet until it foams. Add carrots & mushrooms and saute, stirring frequently, about 5 minutes (you may wish to cover the pan for part of this time, but remove cover to let any liquid evaporate for last couple of minutes).
2. Add sprouts to pan, and stir well - about 1 minute more. Sprinkle in a bit of salt (try garlic salt for a little kick) and pepper.
5. Add a bit more butter and stir to melt, making sure bottom of pan is coated. Spread vegetables evenly in bottom of skillet.
6. Pour eggs gently over vegetables to cover. Sprinkle with cheese. Cover pan tightly.
7. Let cook 2-3 minutes, then rotate pan, turn off heat, and let sit 3 minutes more, or until eggs are firm and cheese is melted. (If eggs are still not quite firm on top, remove lid, and place under broiler for 1-2 minutes (keep a close eye on it!).
8. Slide onto a plate and season with salt & fresh ground pepper (we like Himalayan Pink Salt especially well, both for its taste and health benefits)
 9. Devour!

Omelets are great for any level of cook, as they are very easy, and lend themselves well to experimentation. Here are a few suggestions if you wish to try changing it up a bit - or come up with your own!

* Try different veggies, such as tiny-cut broccoli flowerettes, green or red peppers, etc.
* Try different (or mixed) varieties of mushrooms,
* Substitute alfalfa, bean, or other sprouts for the sunflower sprouts, or try tender greens such as spinach, arugula, dandelion, etc.
* Use other cheeses, such as Monterey Jack, Colby, different cheddars, Parmesan, Swiss, or others
* Add fresh or dried herbs - parsley is almost always good, or perhaps a few leaves of fresh basil?
* Get creative, and come up with your own combinations!