I have a huge log of goat cheese I have been trying to slowly consume. If I ate it too quickly I think my digestive system may hate me (since I am lactose intolerant).
During the week I have such a strict morning regime that only allows for enough time for me to quickly blend a smoothie and run out the door. So on the weekends I really like to make good breakfasts.
Last weekend it was a chili omelet for 2. It was gargantuan. But Jon and I wolfed it down!
This weekend I made this veggie and goat cheese omelet, Saturday and Sunday morning. That is how much I loved it. It is healthy (Maker’s Diet approved) and so delish!

1 egg
2 egg whites
1 teaspoon butter, room temperature
1 tbsp milk
4 spears asparagus, cut into 1 inch pieces
1/4 cup chopped zucchini
2 tbsp chopped bell pepper (I used yellow, but red or orange would taste great too)
2 tbsp goat cheese, crumbled
Olive Oil
Salt and pepper

Directions
Saute the veggie in a saute pan with about 1 tbsp olive oil. Sprinkle with salt and pepper. Saute them for about 5-7 minutes. Just until tender. Set aside on a plate.

Crack eggs into bowl; add salt and pepper and whip with a fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot; add butter and brush around surface of pan. Pour eggs into center of pan and let them set for about 2 minutes. Lift the edges and turn the pan so the uncooked eggs run under the lifted part. Do this along a few sides of the pan.
Let the eggs cook until semi-firm (the eggs aren’t runny when you shake the pan. But they are still soft).

Flip the semi-firm egg ‘patty.’

Top 1/2 of the eggs with the veggies and cheese. Flip the other side of the eggs over the mixture. Let it cook for about 2 minutes. Slide off the pan onto the plate. Serve immediately.