Eggs can become tiresome and boring fixed the same old ways. This morning’s omelet was a tasty change to plain fried, poached or scrambled eggs.
Halved cherry tomatoes and sliced sweet red peppers marinated in olive oil and balsamic vinegar were roasted in a hot oven. Crumbled feta and fresh basil were added to complete the filling for the omelet.
The omelet was served with a large dollop of spinach guacamole (https://pleasantpeasantcuisine.wordpress.com/2015/11/06/spinachavocado-cheese-sandwich-on-whole-wheat/).