Mushroom, Brie, and Green Bean Omelet

Mushroom, Brie, and Green Bean Omelet

No school, rainy day, went to take a step class early in the morning. It's been a while since I've sweat that much; almost one and a half hours of nonstop movement. Sweating is good for the skin, so if you want clear smooth skin, remember to exercise!

I love eggs, which contributes for my love for breakfast. After a hard workout, you don't want to eat all the calories you just burned. Aim to fuel your body with food that satisfies and provides energy. Not full of simple carbohydrates and bad fats. Today, I made myself a big omelet for lunch. Yes, breakfast for lunch, and I love it. The combination of flavours is quite random as I pulled random veggies from my fridge. Work with what you have, and you never know what you'll create.

Included in the directions is a tip to ensuring your pan is nonstick. Most of us have probably experienced our 'nonstick pan' starting to stick...a lot. This tip is from my mom, and I assure you, it truly works!

By the way, my house is now officially egg-less and cheese-less. An excuse to go grocery shopping, yippie!

Ingredients for Omelet

Mushroom, Brie, and Green Bean Omelet

by Coconut Crumpet

Yield: 1 large omelet

Ingredients

• 2 eggs
• a splash of milk
• salt & pepper, to taste
• 1 green onion
• 5 green beans
• 1 heaping tbsp of chopped onion
• 2 white button mushrooms
• 1 round of mini brie cheese (purchased from Costco), torn into small pieces
• ½ tsp coconut oil

Directions

1. Chop all veggies into small pieces. Set aside.
2. In a small bowl, whisk together eggs, milk, salt & pepper, and green onion bits until pale and foamy.
3. Heat a frying pan over high heat for 2 minutes.
4. Add oil and swirl to coat the area you will be using. Once there is some smoke coming off the oil, turn off the heat and let it sit for 30 seconds.
5. Turn the heat back onto medium-low and add green beans and onion. Saute until onions are translucent.
6. Add mushroom and saute until mushrooms are cooked.
7. Spread the vegetables evenly over the bottom of the pan and then pour egg mixture over top. Turn the heat to medium-high.
8. When the edges are beginning to set, gently pull the sides away from the pan and tilt to let the uncooked egg seep underneath. Continue to do so until liquid no longer flows on top.
9. When the top is mostly cooked, turn the heat down to low, add the cheese and fold in half. Continue to cook until centre is done.
10. Serve warm with hot sauce or salsa if desired. 

Love from Coconut Crumpet's Corner ♡