Veggie Omelette

8		Small Eggs
64  grams		orange Bell Pepper
100  grams		White Onion
28  grams		White Mushrooms
10  grams		Saputo shredded Parmesan Cheese
10  grams		Saputo shredded Romano Cheese
10  grams		Saputo shredded Asiago Cheese
1  teaspoon		100% virgin Coconut Oil President's Choice

Tip: For nutritional information on all the ingredients in Veggie Omelette just click on each ingredient name. Then adjust the serving size for any Veggie Omelette ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)melt coconut oil over low heat in deep fry pan
2)Whisk 8 eggs
3) fine chop mushrooms, bell pepper, onion
4) add chopped veggies to eggs
5)Turn up fry pan to medium, when hot add egg/veggie mixture, put lid on , allow to cook through, approximately 5 minutes, watch it doesn't burn
6)flip over when cooked through, if too big, cut into sections and flip each section, allow a minute to brown
7) sprinkle cheeses over top
8) turn half over onto other half sandwiching the cheese, or leave open face
9)remove from pan when underside is brown and cheese has melted