These savory, cheesy omelets are packed with the bounty of the farmer's market, including zucchini, bell pepper, onion, and garlic. The great thing about this recipe is that you can use whatever vegetables are in season to make a delicious seasonal and local breakfast!
I a large nonstick skillet over medium heat, combine the oil, onion, and garlic. Saute for 2 to 3 minutes, until the onion is translucent and tender. Add the bell pepper, zucchini, and asparagus ot the pan and saute until softened. Sprinkle with salt and pepper. Remove the veggies from the skillet and set aside.
In a small bowl, whisk 2 eggs and 1/4 cup of egg whites.
To the same skillet, add 1/2 teaspoon of butter and the egg mixture. Tilt the pan to cover the bottom with the eggs. Spoon one-quarter of the veggies in the center of the eggs and top with 2 tablespoons of cheese.
When the eggs are almost set, fold two edges over the veggies to make an omelet. Remove from the heat and serve. Repeat three times more to make a total of four omelets.
Serve with a side of 1 cup of strawberries per person.
Leftover Tip: Slightly undercook the omelets you know you will be keeping to eat another day. That way, when you reheat them, they will be perfect!