Foodie Fridays: Sautéed Vegetables and Cheese Omelet

I made a batch of sautéed vegetables not long ago intending to make a soup, but the weather has become so hot I was not really in the mood for soup.  Instead I used the vegetables in an omelet, and I have to say it was one of the tastiest omelets I've ever eaten.  Here is the easy recipe if you would like to try a different sort of filling in your next omelet.  I find the bagged, precut vegetables at our local Publix, but use the equivalent of whole vegetables if you are less lazy than I am!

Sautéed Vegetables and Cheese Omelet

2 T. olive oil
1 bag (12 oz.) carrot sticks, diced
1 bag (8 oz.) celery sticks, diced
1 bag (8 oz.) mini sweet peppers, cut into rings
1 large red onion, diced
2 eggs
1/2 T. water
1/4 C. shredded cheese (any kind)

Heat the olive oil in a large sauté pan over medium-high heat.  Add the vegetables and cook until soft, about 10 minutes.  Set aside.

Break the eggs into a small bowl.  Add the water and beat until the yolks and whites are well combined.  Spray a medium-sized sauté pan with cooking spray and heat over medium heat.  Add the eggs and cook, swirling the pan to spread out the uncooked egg, until the egg is almost set.

Spread the cheese over one half of the omelet and top with about 1/2 C. of the sautéed vegetables.  Carefully fold the other half of the omelet over the filling.  Turn the heat to low and cook until the cheese melts.  Slide the omelet out onto a plate and serve.  Serves 1 (with enough vegetables left over to make several more omelets).

Note: The sautéed vegetables also make an excellent soup base.  Just place in a pot with about 8 C. broth or stock and add your favorite cooked protein (such as beans, chicken, ham, etc.) and/or starch (potatoes, pasta, rice, etc.).  If your starch is uncooked, heat until cooked; otherwise, just heat and eat!