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Veggie Omelet with Goat Cheese

From Statesboro Market2Go

<p>A healthy breakfast recipe that uses zucchini, mushrooms, spinach, green onion, and more! You can use feta or any variety of chèvre you prefer.</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 2

4 Eggs
1/4 cup Whole milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
4 teaspoons Olive oil (divided)
1 cup Zucchini (thinly sliced)
4 small Fresh mushrooms (chopped)
1/4 cup Bell pepper (finely chopped)
1 cup Spinach
2 Green onions (thinly sliced)
2 cloves Garlic (thinly sliced)
1/4 cup Crumbled goat cheese
Additional thinly sliced green onions for topping
Additional crumbled cheese for topping

Step by Step Instructions
  1. whisk eggs, milk, salt and pepper together in a small bowl and set aside. Heat 2 teaspoons oil over medium-high heat in a skillet.
  2. Add spinach, green onions and garlic to the skillet. Cook stirring for 1 or 2 minutes, then transfer them to a bowl and set aside.
  3. Heat the remaining olive oil in the pan and pour in the egg mixture. As eggs set, push the cooked portions inward towards the center. Let the uncooked egg flow underneath the cooked portion.
  4. Once the eggs have thickened and no liquid remains, spoon the vegetable mixture on one side and sprinkle it with cheese. Fold the omelet in half, cut it in half, and plate the halves. Sprinkle with additional green onions and cheese if desired.