Easy to make and a good way to use left over veggies. Eggs represent new life and are a great source of protein.

Veggie Omelette
Yields1 Serving
 2 tablespons of oil
 Salt to taste
 3 eggs, beaten well
 1/4 teaspoon of mushroom seasoning
 leftover stir fry (we used arugula and mushrooms)
 Splash of wine
1

Heat the wok then add the oil and 1/2 the salt.

2

Beat the eggs well and add the remaining salt and mushroom seasoning.
Add to the hot wok.

3

As it bubbles us, toss gently.
Then add your veggie stir fry.

4

Gently fold the egg mixture over the stir fry.
Try to swirl the egg in the pan, as shown in the video, so the egg doesn't stick.

5

Add a splash of wine and serve.

6

Note: Stir fry any veggies you have left over.
Cut them small, then add them to a hot wok with a drizzle of oil and a pinch of salt and cracked pepper. When finished, place on the side to add to your egg omelette.

Ingredients

 2 tablespons of oil
 Salt to taste
 3 eggs, beaten well
 1/4 teaspoon of mushroom seasoning
 leftover stir fry (we used arugula and mushrooms)
 Splash of wine

Directions

1

Heat the wok then add the oil and 1/2 the salt.

2

Beat the eggs well and add the remaining salt and mushroom seasoning.
Add to the hot wok.

3

As it bubbles us, toss gently.
Then add your veggie stir fry.

4

Gently fold the egg mixture over the stir fry.
Try to swirl the egg in the pan, as shown in the video, so the egg doesn't stick.

5

Add a splash of wine and serve.

6

Note: Stir fry any veggies you have left over.
Cut them small, then add them to a hot wok with a drizzle of oil and a pinch of salt and cracked pepper. When finished, place on the side to add to your egg omelette.

VEGGIE OMELETTE

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