OK, so I forgot to take a picture before devouring this awesome, filling breakfast dish... I'm sorry. But, if you've ever seen an omelet before, you'll know what this one is supposed to look like.
Ingredients:
1/2 Fresh Avocado
1 Whole Small Vine Ripe Tomato
1/2 Cup Diced Fresh Spinach Leaves
2 Grade A Large Eggs (Whole)
2 Grade A Large Eggs (Whites Only)
Directions:
Whisk eggs and pour into medium size nonstick saute pan preheated to medium high. Cook first side 3-4 minutes or until almost all wateriness is gone and entire mass of egg moves freely in pan. While this is cooking, chop all the vegetables and set aside. There will end up being more than can fit inside the omelet and that's OK.
Next, flip omelet to uncooked side. Once complete, add as much of the three vegetables as can fit on one half of the egg while allowing the other half enough space to fold over and cover everything. Fold omelet in half and let cook about 1 more minute. Save remaining ingredients. Flip omelet over and remove entire pan from heat. Cover omelet with pan cover and let sit for 2-3 minutes.
To finish, serve on plate with any breakfast side of your choosing and enjoy! Utilize remaining ingredients by garnishing the top of the omelet. I like a little spicy sometimes, so a few dashes of Tabasco Sauce goes well on top once served, but this choice is yours.
Nutritional Breakdown:
Calories: 289
Carbs: 7g
Fat: 15g
Protein: 21g
Fiber: 2g
Sugar: 0g
I have other recipes so far and should be adding one tonight for boneless pork loin chops. Give this one a try though and let me know what you think! Enjoy!
No comments:
Post a Comment