Open-Faced Southwestern Veggie Bowl Omelette
Want a fast breakfast idea or easy lunch inspiration? This Open-Faced Southwestern Veggie Bowl Omelette is filled with organic corn, black beans, salsa, organic potatoes and a pinch of chili powder to turn up the heat! Ready in less than 10 minutes.
Servings 1 meal
Ingredients
- 2 large eggs
- 2 tbsp milk of choice
- salt & pepper as desired
- 1 package Southwestern Veggie Bowl
- avocado optional
- cilantro optional
Instructions
- Whisk together eggs, milk and salt/pepper.
- Heat a non stick skillet over medium heat.
- Pour eggs into the pan and cover.
- Cook for approximately 3-4 minutes or until the top is almost set.
- While eggs are cooking, heat your Southwestern Veggie Bowl.
- Just before the eggs are set, place the southwestern veggie bowl ingredients onto the omelette.
- Cover and allow to finish cooking.
- Served topped with fresh sliced avocado and cilantro, if desired.
Notes
*You can also swap egg whites for whole eggs to reduce the amount of fat.