I had almost forgotten about this easy, partially made ahead breakfast until a friend posted her version on Facebook this week.  I made this with some fresh vegetables I needed to use up, but it’s also a great way to use leftover veggies from dinner.  As you put the leftovers away, you can prep for breakfast the next day!

I mix these up in wide-mouthed pint-sized mason jars and seal them with plastic lids.  I usually make only as many as I will use in 3-4 days.  But you can make 1 at a time if that’s what you’ve got ingredients to use up for!

Egg base: for each omelet, I use 1/3 c of egg whites and one whole egg.  If you prefer all egg or all white, either way works – also, adjust the amounts to how much you want to eat.  This is a perfect breakfast size for me.

Ingredients: a total of 3/4 to 1 c. of raw or leftover cooked veggies, chopped to the size desired.  In the jars pictured, I have 1/3 of a diced red bell pepper, around 7 halved cherry tomatoes and 3/4 c. of fresh baby spinach.

Directions:

1. Beat eggs and egg whites together in jar.
2. Add vegetable ingredients to jar.
3. Seal tightly and store in refrigerator until using.
4. When ready to cook, heat a nonstick pan over low heat.  Spray with cooking spray or coat with oil of your choice.
5. Dump contents of jar into the pan, cover, and cook on low for 5-7 minutes, or until done.
6. Add cheese, if desired.
7. Flip to fold over in half, and serve!