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| Prep Time | 15-20 minutes |
| Cook Time | 25-30 minutes |
| Servings |
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Ingredients
- 4 pieces eggs beaten
- 3 tbsp sunflower oil or olive oil
- 2 tbsp water
- salt pinch
- pepper pinch
- 2 tbsp fresh basil (chopped) or 1 tbsp dry basil
- 1 piece avocado medium
- 1/4 cup mushrooms roughly chopped
- 1/4 green pepper chopped
- 2 tbsp onion chopped
- 1 clove garlic minced
- 1/2 cup spinach chopped
- 1/2 cup broccoli chopped
- 1 piece Poblano pepper
- 2 pieces tomatoes (medium) sliced
- 1/2 cup meat/protein source (cooked: bacon, ham, turkey, chicken, black beans)
Instructions
- In an omelet pan that can go in the oven, over medium heat, add 2 tbsp of oil, garlic, onion, mushrooms and green pepper.
- Cook until onion starts to caramelize and brown.
- Add water and broccoli and spinach and cover cooking until the water has steamed away. Put this mixture aside in a bowl.
- Clean and core the Poblano pepper and cut into strips. Place on a cooking sheet under the broiler for about 8 to 10 minutes until the pepper starts to brown then set aside.
- In the omelet pan, over medium heat add 1 tbsp. of oil and add beaten eggs, and sprinkle with salt and pepper and basil.
- Add the onion, garlic, veggy mixture across the face of the omelet and cover the pan until the bottom of the omelet is browned.
- Add the protein of choice and the strips of Poblano pepper and tomato slices and fold the omelet over on itself.
- Place in a preheated 350 degree oven for 15 minutes or until done.
- Garnish with slices of avocado and serve. Enjoy!
