I made one large scrambled omelet and share it with my daughter, but you can make smaller individual ones.
We enjoyed our scrambled omelet with toasted pita wedgies an dry cured black olives.
SCRAMBLED OMELET (feeds 2)
(for printable recipe click here)
3 tbsp milk
crushed chili peppers
1 tbsp olive oil + 2 tbsp olive oil
6 button mushrooms, cut into small bite size pieces
1 small onion, finely chopped
1 handful of fresh spinach, chopped
1 Roma tomato, seeds removed and chopped
1/4 cup turkey ham, shredded
1/4 cup muenster cheese, shredded
In a hot skillet, add 1 tbsp olive oil and saute onions and mushrooms with salt, pepper, crushed chili peppers, and cumin. Add spinach and cook for 1-2 minutes. Add tomatoes, stir, and remove from heat. Set aside.
In a bowl, beat eggs with pinch of salt and dash of black pepper.
Turn on the broiler and make sure that you use ovenproof skillet or just cover the skillet's handle with aluminum foil to protect it from direct heat.
Heat a large skillet, add 2 tbsp olive oil and let it heat up. Pour eggs into the skillet, stir by pulling the outer edge to the center (one full circle). Add veggies by evenly arranging them over the eggs, add ham and sprinkle cheese over the top.
Put the skillet under the broiler for 2 minutes for eggs to set and cheese to melt.