This morning, we had a fabulous Mexican omelet. Again, I am using small bits of leftovers - in this case portobello mushroom parts.
Fabulous Mexican Omelet
3 Eggs - tossed into blender with 3t water (1t/egg)
1/2 bell pepper
4 spring onions
1/2 medium tomato
Leftover gills and stems from portobello mushrooms
Fresh Cilantro
Garnish with Basil and Lavender
Put pepper, onions, mushroom pieces and tomato into small skillet with a llittle bit of water. "Healthy Saute" the veggies until just softened. Blend eggs until frothy. Pour eggs into non-stick skillet sprayed with Pam. Lift edges of the egg mixture as it gets hard on bottom. Because the eggs were frothy, I popped a lid over them for a few minutes until egg mixture left on top was set. Add veggies, flip omelet over and garnish with Fresh Cilantro, basil and lavender.
Again, my husband loved this breakfast treat.
3 Eggs - tossed into blender with 3t water (1t/egg)
1/2 bell pepper
4 spring onions
1/2 medium tomato
Leftover gills and stems from portobello mushrooms
Fresh Cilantro
Garnish with Basil and Lavender
Put pepper, onions, mushroom pieces and tomato into small skillet with a llittle bit of water. "Healthy Saute" the veggies until just softened. Blend eggs until frothy. Pour eggs into non-stick skillet sprayed with Pam. Lift edges of the egg mixture as it gets hard on bottom. Because the eggs were frothy, I popped a lid over them for a few minutes until egg mixture left on top was set. Add veggies, flip omelet over and garnish with Fresh Cilantro, basil and lavender.
Again, my husband loved this breakfast treat.