This is chock full of nutrition! Lots of yummy vegetables wrapped in eggs, and topped with salsa, cheese and cilantro! It’s a great way to start your day! Of course, as always, you can swap out any ingredients you like, or leave out things you don’t like.
Ingredients
- 1 T. avocado oil or olive oil or butter
- 1/4 cup sweet onion diced
- 1 oz. baby spinach leaves
- 1/4 cup sweet pepper diced
- 6 cherry tomatoes halved
- 2 large eggs
- 1 T. heavy cream
- 1 T. Salsa
- 1 T. cilantro chopped (opt.)
- 1/2 oz. shredded cheese sharp cheddar is my preference
Servings:
Instructions
- Heat small cast iron skillet over medium-medium high heat. Add 1/2 T. avocado oil. Saute onions and spinach until spinach is starting to wilt, stirring often. Add peppers and tomatoes. Cook for a few minutes. Stir until peppers and tomatoes are cooked as desired. Remove items from pan to a bowl.
- Reduce heat to medium. Beat eggs with cream. Add salt and pepper to taste. Add another 1/2 T. avocado oil to hot skillet. Add eggs to skillet. As eggs begin to set up around the edges, tilt the pan and lift that portion of the egg with spatula, so that the uncooked egg runs down underneath the cooked egg. Continue moving around the skillet in this way until egg is done.
- Add veggies to one side of the omelette.
- Tilt skillet and guide gently onto a serving plate. Top with salsa, shredded cheese and cilantro, or your choice of toppings.
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