Garden Vegetable Omelet

2		Garlic Cloves - Fresh
2  teaspoons		Olive Oil
1/4  cup		Red Onion - Chopped
1/4  cup		Zucchini - Fresh with Skin, Chopped
1/4  cup		Mushrooms - Fresh, Sliced
1  teaspoon		Ground Thyme
3		Large Eggs with Omega 3
1/2  teaspoon		Table Salt
1/4  teaspoon		Ground Black Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Garden Vegetable Omelet ingredients. The serving size for any ingredient in Garden Vegetable Omelet may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mince garlic. In a large non-stick skillet or omelet pan, heat 1 tsp. of oil. Add garlic, onion, zucchini, mushrooms and thyme and saute for 5 minutes or until vegetables are soft. Remove vegetables from pan.

Beat eggs lightly and season with salt and pepper. Heat remaining 1 tsp of oil in skillet, add eggs and let set for a 2 minutes, lifting eggs with a spatula to ensure all egg is cooked. Sprinkle cooked vegetables over half of eggs, fold eggs overtop of the filling, slide onto a serving plate and serve.