In my household, we normally fry our eggs (in ghee or bacon fat). One, because who can resist a runny yolk and two, because they’re so simple to make. But when there’s a little extra time for prep, such as a weekend morning, or in this case, Memorial Day, omelets are always a nice treat.
This american-style omelet combines simple, fresh veggies with some of my Garlicky Greens for an amazingly flavorful and nutrient-rich breakfast.
One of the best things about omelets is that they’re super easy to customize. If you don’t like one of the ingredients I’ve used, leave it out. If you have something you’d like to add, feel free.
- 4 eggs (ideally room temperature)
- 2-3 tablespoons purified water
- ½ cup tomato, diced
- ½ cup onion, diced
- 1 cup avocado, diced
- 4 tablespoons olive oil
- 1 batch Garlicky Greens
- salt and pepper, to taste
- prepare a batch of Garlicky Greens, set aside
- sauté onions in 2 tablespoons olive oil until caramelized, over medium high heat, set aside
- whisk eggs with water until blended
- heat the same pan over medium high heat then add a bit more oil
- once oil is hot, about 30 seconds, add half the onions, half the tomatoes and half the whisked eggs so that it fills the entire pan
- gently tilt pan in all directions, holding the cooked egg with a spatula, allowing the uncooked egg to travel to the outside edges of the pan and cook
- after about 1 minute, bottom of omelet should be lightly browned
- add half of the spinach to the top
- gently fold omelet in two and transfer to plate
- add diced avocado plus any other garnish you'd like, including salt and pepper
- repeat for the second omelet
- serve hot!
Omelets like this one, especially when served with a side of bacon, make for an extremely nutrient-dense and protein-rich breakfast. Don’t be surprised if you stay full through lunch!