Swiss Chicken Veggie Omelet

Yesterday morning I made an SCD omelet for breakfast that turned out great! It was so good I had some at all three meals. I even made some aioli (garlic mayonnaise) before lunch and ate it with the omelet, cold. It reminded me of tortilla española (but without the potatoes of course.) Here is the recipe:

Swiss Chicken Veggie Omelet

Serves 4

Ingredients:

·      3 thick slices of deli Swiss cheese

·      2 T butter

·      1 cup mushrooms

·      8 eggs

·      1 cup cooked vegetables (I used cauliflower, carrots, and broccoli)

·      1 small grilled chicken breast, sliced into small pieces

·      large frying pan with a cover

Directions:

1.     Melt the butter over medium heat in the frying pan.

2.     Sauté the mushrooms in the butter until soft.

3.     Break the eggs into a large bowl or other container and beat well.

4.     Add the vegetables and chicken to the eggs and stir.

5.     Pour the egg mixture over the sautéed mushrooms.

6.     Place the Swiss cheese slices evenly apart in the pan and submerge them in the egg mixture.

7.     Cook until the bottom of the omelet begins to turn golden brown.

8.     Put the cover on the pan and very carefully, quickly flip it over while holding it very tightly. Slide the omelet back onto the pan and cook until done on both sides.