by Nuvo Olive OIl


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

4 eggs

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

Garlic minced

Onion 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.

Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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