INFINITE PHYSIQUES
Holistic Fitness & Lifestyle
By Ruth Henao. C.P.T
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Instructions
- Heat a large skillet coated with olive oil over medium heat and salted the garlic until nicely tan for about 1 minute or so.
- Add the onion, peppers, and tomatoes. Cook for another minute.
- Add the leaves; spinach, green onions, and cilantro. (leave some cilantro for garnish). Cook for one more minute. Add salt and pepper to taste. Remove from heat and put aside.
- On another hot-oiled skillet, in medium heat, add the beaten eggs, allowing them to cover the bottom of the pan.
- Cook for 3 minutes or until the bottom begins to set.
- When nearly cooked, top one-half of the omelet with your veggie mix.
- Carefully fold the remaining half over the vegetables and cook for another minute.
VARIATIONS: You can add ¼ cup of Mushrooms, chopped or sliced to any of these recipes. Before I add them to my omelets, I like to cook my mushrooms first in a separate skillet with a little bit of butter and some balsamic vinegar on top.
Spinachs & Feta Cheese Omelette
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Servings: 2
Ingredients:
- 1 tbsp olive oil
- 1/2 tsp garlic, minced
- 1/4 cup white onion, chopped
- ¼ cup peppers (green, red, yellow, or a mix of all) chopped
- ¼ cup tomato, chopped
- ½ cup fresh spinach, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/2 cup of white cheese (goat cheese, feta cheese).
- 4 eggs, well beaten
- Salt and pepper to taste.