Southwest omelet

I love to cook once and be able to make it last for a few meals. That is why I love to make this omelet. 

Ingredients:

Bell peppers

Onion

Tomato

Mushroom- cap is what I use

Cumin

Black pepper

Eggs

Avocado

Prep:

Bell peppers:  Slice a rainbow of bell peppers. I cut up all three colors into little pieces and freeze in storage bags in separate colors and a small baggie of mixed colors.

Onion: I buy onions in bulk bags and chop until the house is cleared and the tissues are necessary for the watery eyes. I keep one small bag in the refrigerator and the rest in the freezer. 

Mushrooms: This doesn't really lend itself to mass chopping and storing so I cut up per use.

Tomato: Same with the mushroom, cut for each use or extra if making extra pre-cooked.

Cook:

Place a handful of chopped bell peppers, onion, tomato and chopped mushroom into a pan and cook in your choice of grease or oil. Saute until cooked but not squishy. Season with a pinch of cumin and ground black pepper. This should yield about 1-2 cups of cooked veggies. I use what I need per omelet and keep the rest in the refrigerator  This makes quick work of omelets later in the week. It also goes great as a seasoning over chicken or dumped into a pot of chili. 

Wipe out pan and re-grease for eggs. Beat two eggs and add cracked pepper. Once no longer runny, add a handful of spinach and about 1/8 -1/4 cup of the veggie mixture. Fold over the top of the omelet and cook until no longer runny. Plate and serve with sliced avocado on top. Enjoy your southwest omelet.