Broccoli, Pea, Tomato Omelet with Avocado and Rye Bagel

I made pasta with white sauce, and threw in some broccoli and peas. I over estimated the amount of veggies to use, and ended up with a large container of leftovers, which fueled my broccoli and pea omelet craze.I cut up some tomatoes, threw in a small handful of broccoli and peas, 2 eggs, splash of milk, salt, pepper, quattro formaggio cheese, and a tsp of Garlic. In a bowl I whisked with a fork until well blended.

My pan was at medium heat and in went the omelet mixture:
After one flip and a little bit longer to cook, The omelet came out of the pan. While it was cooking I had prepped a rye bagel, with melted butter and seedless boysenberry jam, and a ripe avocado.
But really, you can have any bagel, with any condiment, a side of your choice, and any combination of omelet ingredients and you would end up with a healthy great tasting breakfast.

Enjoy!

Mega Bagel Sandwich

Ingredients
1 fine new york bagel, halved
1 roma tomato, sliced
black pepper, to taste
2 slices of deli turkey
2 slices of wide cut salami
1 oz. of mayo
1 oz. of brown stone-ground mustard
2 slices of muenster cheese
2 slices of provolone cheese
alphalpa sprouts
hummus
fresh basil, washed, chopped

Broil each bagel half so the top is crispy while the tough outer edge is warm and soft,

To each half, in this order
Add
Mayo, 1/2 sliced roma tomato, black pepper
Turkey, mustard (brown stone-ground), roasted garlic hummus,
Slice of salami, provolone slice, muenster cheese slice,
Sprinkle of parmesan, a big ole thing of organic alphalpha sprouts, and some freshly chopped basil

Then put the two together,

Warning: may cause jaw injury if entire bagel is attempted to be put into mouth. Try eating some ingredients with the top half, then again with the bottom half in a double bite. No chewing between to ensure thorough mix of all ingredients tastes, and aromas.

Important tip, make sure the tomato slices touch the mayo, and the salami touches the mustard.

Enjoy!

Mediterranean Breakfast Bagel

You will need:
1 Tomato
1/4 Cup of Olive Oil
4 Cloves of Garlic
1/4 Cup of Balsamic Vinegar
2 bagels (cut in half)
4 oz. of cream cheese
Dash of Black or Cayenne Pepper

Slice 1 Tomato (the thinner the better)
Spread out slices on a plate, add pepper
Drizzle lightly with Extra Virgin Olive Oil (2 Tbs.)
Place in Fridge
Thinly Slice Garlic
Place Garlic, remaining Olive Oil and Balsamic Vinegar in a small non-stick frying pan
Place pan on Medium Heat for 6 minutes (Garlic should turn deep purple)
Retreive tomatoes
drizzle warm oil/vinegar garlic mixture on top of tomatoes
Let sit one hour in fridge or over night
Slice 2 bagels in half
Toast lightly, then broil for one minute
Spread with cream cheese
top with Tomatoes

Yields 4 Open Faced Mediterranean Breakfast Bagels