Wash and chop your veggies and pack them into a jar. I used 1 cup wide mouth jars and that was just right for one serving. You can always add more vegetables to a larger jar. If you are using fresh spinach, add it last to the top of the jar. I like to prep 4-6 at a time which is a week's worth of healthy breakfasts or simple lunches for me.

On the day you want to make an "omelet" heat about a tablespoon of olive oil in a medium skillet. When the oil is hot, add the contents of one jar and saute until the veggies are tender crisp. While the veggies are cooking break your two eggs into the empty jar and use a fork to scramble them.

Add the eggs to the cooked vegetables when the vegetables are tender crisp and stir often until the eggs are cooked. Add salt and pepper to taste. Add optional shredded cheese. When cheese is melted, serve right away.

OR

You can saute the vegetables until tender crisp and add salt and pepper to taste. Remove the vegetables from the pan and set aside (or scoot them to one side of the pan if it is big enough. Crack the eggs into the pan and cook them over easy. Salt and pepper to taste. Serve the soft-centered eggs over the cooked vegetables. The yolk turns into this amazing 'sauce" almost and it is delicious!