I have scrambled eggs for brains!

"Put all your eggs in one basket, and --- watch that basket."

Mark Twain

Boy did I feel silly when I offered to make my husband eggs and bacon for breakfast, only to discover that there were only 2 eggs and 3 slices of bacon. Well, always look on the bright side of life. I knew I could fix this. So with a few extras I made a totally healthy omelet. We split the omelet and the bacon (thick cut doesn't shrink so it's perfect for cutting in half.) and I cut up the last 4 strawberries and split the last few blackberries and we had a healthy-tasty, filling breakfast.

Sara's Better For You Omelet

2 large eggs (cage free organic)

1 large handful of fresh baby spinach (chopped)

2 slices tomato (diced)

2 slices onion (diced)

3 shiitake mushrooms (optional)

1 Tbs chopped garlic

1 Tbs milk

Shredded cheese (optional)

Salt and pepper to taste

1:  Place all ingredients, except cheese, in a small bowl and whisk briskly till thoroughly mixed. 

2: Heat up a small skillet of medium low heat, about a 4. Pour the egg mix in the pan when heated. (remember low heat so the eggs don't burn) I use a small skillet on purpose. It makes it easier to flip.

3: Check the bottom of your omelet after 2-3 minutes by gently lifting the edges up with a spatula. When no longer runny on the bottom loosen the omelet all the way around. Now here's the tricky part to a perfect omelet... Place a plate upside down on top of the skillet. With your hand on top of the plate, firmly pick up the skillet and turn upside down. Now the uncooked side of the omelet is face down on the plate. Put the skillet back on the burner and slide the omelet back on to the skillet raw side down. Now your omelet will be perfect with no breaks. Cook for 1-2 more minutes till done.

Serve with a sprinkle of shredded cheese on top.

Enjoy!!!