VEGETABLE OMELET

Yields2 Servings

INGREDIENTS:
 1 tbsp extra virgin olive oil
 ½ clove garlic, minced
 2 cups fresh spinach leaves
 46 eggs
 ½ cup green onions, chopped
 1 cup squash or zucchini, sliced
 1 roma tomato, chopped
 sea salt and black pepper (to taste)
 almond cheese, grated (optional)
 1 avocado, sliced

DIRECTIONS:
1

Heat half of the oil in an omelet pan or skillet with garlic. Add half of the spinach. Cook on medium heat for 5 min or until the leaves are wilted.

2

Add half of the Green Onions, Zucchini, Tomatoes, and any veggies you like.

3

Whip eggs in a bowl and pour half over vegetables. Season with salt and pepper.

4

Cover with the lid on low heat and Cook for 5-10 minutes until the omelet is cooked and expanding.

5

Place on a plate and add almond cheese if desired and ½ the Avocado slices on the side. Repeat with the remaining half of the ingredients.

Ingredients

INGREDIENTS:
 1 tbsp extra virgin olive oil
 ½ clove garlic, minced
 2 cups fresh spinach leaves
 46 eggs
 ½ cup green onions, chopped
 1 cup squash or zucchini, sliced
 1 roma tomato, chopped
 sea salt and black pepper (to taste)
 almond cheese, grated (optional)
 1 avocado, sliced

Directions

DIRECTIONS:
1

Heat half of the oil in an omelet pan or skillet with garlic. Add half of the spinach. Cook on medium heat for 5 min or until the leaves are wilted.

2

Add half of the Green Onions, Zucchini, Tomatoes, and any veggies you like.

3

Whip eggs in a bowl and pour half over vegetables. Season with salt and pepper.

4

Cover with the lid on low heat and Cook for 5-10 minutes until the omelet is cooked and expanding.

5

Place on a plate and add almond cheese if desired and ½ the Avocado slices on the side. Repeat with the remaining half of the ingredients.

VEGETABLE OMELET

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