Southwest Veggie Omelet

For the avocado mixture, add Avocado (1/2) to a small bowl along with Salsa (1 Tbsp) , mash with the back of a fork until well combined, then set aside.

Add Coconut Oil (1 Tbsp) to a large saucepan, followed by Garlic (1 clove) and Onions (1/3 cup) . Cook over medium heat for 2-3 minutes until garlic starts to gently brown and onion becomes somewhat translucent.

Add Sweet Potatoes (2/3 cup) and Yukon Gold Potatoes (1/3 cup) , stir, and cook another 1-2 minutes.

Next, add Zucchini (1/3 cup) , Kale (1/2 cup) , Bell Peppers (1/3 cup) , Chili Powder (1/2 tsp) , Ground Cumin (1/2 tsp) , Smoked Paprika (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) , cook another 5 minutes or until all veggies are tender. Stir occasionally throughout the cooking time.

While the veggies cook, add Eggland's Best Classic Eggs (2) to a small bowl, sprinkle with Salt (to taste) and Ground Black Pepper (to taste) if desired, then whisk.

Heat a small round skillet over medium heat, spray with Nonstick Cooking Spray (as needed) and add the two whisked eggs to the pan. Cook 2-3 minutes until the bottom side is cooked, then flip.

Spread 1/2 of the avocado mixture on 1/2 of the round omelet while still in the pan. Add half of the veggie mixture, along with Turkey Sausages (to taste) , Shredded Cheese (to taste) , and Sour Cream (to taste) .

Spray the small round skillet a second time with Nonstick Cooking Spray (as needed) , add the other Eggland's Best Classic Eggs (2) to a small bowl with salt and pepper, whisk, then repeat the process. Cooking eggs for only 2-3 minutes.

Once both omelets are done, garnish with Fresh Herbs (to taste) , Salsa (to taste) , Avocados (to taste) , Pepitas (to taste) , and Hemp Hearts (to taste) . Serve and Enjoy!