The simple truth is that the copious amounts of veggie no longer fit in my omelet!  The solution was to serve the delicious veggies on the side as an accompaniment to the omelet, allowing both to have their moment in the sun.  And boy, are they great together.  It’s a satisfying and beautiful breakfast, lunch, or dinner packed with flavor and nutrition and filling to boot.  Furthermore, once we took the veggies out of the omelet we realized, ‘Wow, I like these veggies…no, I love these veggies!’

Ingredients
1 t.olive oil
1 sm. onion, minced
150 grams small tomatoes, diced
150 grams baby spinach
salt and pepper to taste
1 t. olive oil
3 T. chives, garlic chives, or a combo
2 eggs – beaten with 1 T water
1 T. finely grated parmesan cheese

Directions Heat a nonstick pan for about 2 minutes, then add 1 teaspoon olive oil and onions for about two minutes until they soften and brown ever so slightly.  Add tomatoes for about another 3 minutes until they begin to ‘melt’ a bit and then add spinach and sauté until spinach wilts.  Season with salt and pepper as desired and remove from pan onto
your serving plate. Reheat your pan and add 1 t. olive oil and let the oil heat and coat your pan for a minute or two,  Add the chives to the beaten eggs and pour the mixture into the pan.  Flip the omelette with a flick of the wrist when the sides begin to bubble and the omelette appears to be half cooked.  Sprinkle the omelette with parmesan cheese and flip it in half and onto the serving plate with the cooked veggies.