4 eggs, beaten
3 tbs. sunflower oil or olive oil
2 tbsp water
pinch of salt
pinch of pepper
2 tbsp chopped fresh basil or 1 tbsp dry basil
1 medium Avocado
1/4 of a cup of roughly chopped mushrooms
1/4 green pepper, chopped
2 tbsp chopped onion
1 clove garlic minced
1/2 cup chopped spinach
1/2 cup chopped broccoli
1 Poblano pepper
2 medium tomatoes sliced
1/2 cup of meat/protein source of choice (cooked: bacon, ham, turkey, chicken, black beans)
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!