Tools: Mixing bowl, large non-stick pan
Tips: Read through the entire recipe first. Chop all of the vegetables first. I use whatever vegetables I have in the house.
1 T Olive Oil
Approximately ¼ Cup Milk
Salt and pepper
Cheese (put some in the egg mixture and add some on top of the cooked eggs)
Red Chile flakes
Mushrooms cut thin
Bell Peppers Diced
Prep & Cook: Beat the eggs until frothy then add milk, a small amount of cheese, salt, and pepper to taste. Heat the pan over medium heat until hot, then add the oil to the pan and continue to heat until just before smoking. Turn down the heat to medium-low and add the eggs. LET THE EGGS SET – DO NOT TOUCH THEM, for a couple of minutes. When the edges of the eggs look done and the egg mixture is almost cooked through, place the rest of the ingredients on top of the eggs and continue to cook for about 2 to 3 minutes. Gently flip one side of the eggs on top of the other side, cover the pan and continue to cook for another 2 to 3 minutes.
Cut the omelet in half and serve on individual platters with buttered toast or bagel.
Be creative – Use different types of vegetables and cheese. Or add cottage cheese or plain yogurt in place of the milk. You can also add avocado and salsa.
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