Omelette to Go! - alive magazine

Name: Omelette to Go! - alive magazine
Ingredients: 3 tsp (15 ml) extra-virgin olive oil; 1/2 cup (125 ml) onions, diced; 1 1/2 cups (350 ml) mixed diced vegetables such as mushrooms, zucchinis, capsicum, eggplant, broccoli, cauliflower and tomatoes; 6 large free-range eggs; 1/2 cup (125 ml) cheddar cheese, grated; Salt; pepper

www.alive.com

This is a quick, easy and foolproof way to create a nourishing breakfast or light lunch. It can be taken to work or school and is also a good snack at any time.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

3 tsp (15 ml) extra-virgin olive oil
1/2 cup (125 ml) onions, diced
1 1/2 cups (350 ml) mixed diced vegetables such as mushrooms, zucchinis, capsicum, eggplant, broccoli, cauliflower and tomatoes
6 large free-range eggs
1/2 cup (125 ml) cheddar cheese, grated
Salt
pepper