Fajita Omlet

Breakfast doesn't have to be boring!  And, you know what, they really know what they are talking about when they say that breakfast is the most important meal of the day!  I find that if I eat a good breakfast, I stay fuller longer and I don't have the 3-4 p.m. crash cravings.  
This is a pretty basic but versatile recipe, but it sure is yummy!

 1 tablespoon olive oil
1/2 onion, sliced
1 bell pepper, sliced
5 mushrooms, sliced
1 teaspoon crushed garlic
3 eggs, beaten 
salt and pepper

for topping: avocado slices, salsa, sliced black olives
Optional if you are doing dairy: shredded cheese, sour cream

1. In a medium skillet, heat olive oil until shimmering.

1. Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside.

1. Heat pan to medium high. Pour eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle, letting uncooked eggs run to edge. I like to flip them or cover the pan to ensure total doneness. (I don’t like “wet’ omelets.

1. Sprinkle filling over half of the omelet and fold over.

1. Place omelet on plate and garnish with avocado, salsa, and olives. If desired, add additional toppings.