A quick and easy savory breakfast plate featuring an omelet stuffed with veggies, served with avocado and toasted paleo bread. It's a versatile dish where you can use any leftover vegetables you have on hand.
1. Heat a skillet over low-medium heat and add some ghee, butter, or oil.
2. Add cut-up zucchini, mushrooms, and kale to the skillet. Cook until they are soft, then remove them from the pan.
3. Whisk 2 eggs.
4. Pour the whisked egg mixture into the same pan (add a little more ghee or butter if needed) and let it sit until the eggs are cooked throughout.
5. Add the cooked vegetables to one side of the omelet, then fold the other side over.
6. Remove from the pan and serve immediately with 1/2 an avocado, a side of Aldi salsa, and a toasted slice of Erewhon Market paleo bread.
