Bits and Pieces Omelette

I've been really busy this week, so busy that I almost haven't got the time to go food shopping. So today for lunch I found myself only with some bit of ingredients and decided that I might as well use what my mother call the bits and pieces omelette.

An omelette is always really easy to do and you can almost add anything to it. My mother does pretty round one but I rather move the eggs around, as I am for once not patient (it is faster this way) and normally to hungry to wait.

INGREDIENTS

• Some mushrooms
• Red pepper
• zucchini
• Tuna in brine
• 3 eggs
• Sal and pepper  

HOW TO

Gather your ingredients. 

Star chopping the vegetables, not too big but not too small either remember we cook without oil and if they are to big could burn on the outside and not be cook on the inside which we want to avoid at all cost.

Next step heat up you pan, and add the onion, pepper and zucchini first and give it a couple of minutes for the mushroom as it becomes soft very fast.

While the vegetables are being cooked, beat the eggs I use 3 eggs but i like it very dry if you want it more juicy add more. I add the salt at this point to the eggs, you will see how the change color.

Check that your vegetables are done, how do you know that? Well basically for me it is when the mushroom is done should like something like this.

Now that are done, remove them from the fire and add it to the eggs so you make sure that the egg are evenly around all the vegetable mix and also add the tuna in brine, but without the bine :) I am not a particular fan of tuna in brine I like much better the oil one, but you have to make sacrifices for a healthy living.

Then is back in the pan. I clean it before, but you can go straight to it unless like my mum you want the perfectly stiff omelette in which case I also recommend cleaning and some low fat cooking spray. It will be ready in no time. Some times I also add some fromustard Sauce to it, but that depends on my mood.

Please leave a comment below if you did the omelette or if you want any other recipe I am always happy to oblige, in the mean time

ENJOY :)