Garden Omelette

sunday morning breakfast makes my heart sing!

garden omlet with a side of ezekiel (sprouted) toast and organic blueberries.

My favorite recipes are the ones that don’t really need recipes!

Unless I am baking. Then it is kind of a bigger issue.

In case you are in the mood to replicate this omlet, these are the approx. amounts we used.  The beauty of omlets is you can add/remove whatever you’d like!

Recipe for omlet

1 fresh jalepeno, sliced into coins

1/4 onion

1 cup spinach

2 tbsp goat cheese

4 eggs (for a 2 person omlet)

Splash of milk (or non-dairy product)

Sautee veggies in butter or olive oil for 4-5 min.When veggies are done, put them on a plate.

Mix eggs and milk in bowl with a fork.

Warm skillet on medium heat and add some butter or olive oil right before you add the eggs (or else your butter will turn brown!)

Add egg mixture to skillet and turn to low heatHere is the important part!!

After the edges become solid, gently lift up on the edges and allow the uncooked egg to flow through to the pan.

Then flip the omlet over, add veggies and fold.

Enjoy!

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