1 tablespoon olive oil
2 eggs, beaten
1 cup mixed chopped vegetables, such as mushrooms, greens, tomatoes, and scallions
In a sauté pan, heat oil. In a bowl, mix eggs with chopped vegetables. Pour into pan. Cook 2 minutes, flip, and continue cooking until golden.
Warm the bagel. Spread with cream cheese and add lettuce, tomatoes, sprouts, and avocado. Top with the omelet and a dollop of pesto.