Garden Harvest Omelet

For all of you on the other side of the world just waking up, I have the perfect recipe to start your day! As for those of you on my side of the world, who doesn’t love breakfast for dinner? This omelet recipe is versatile depending on the vegetables you have on hand; I used the ripe tomatoes and fresh basil from my garden, but I am a big fan of bell peppers and mushrooms in an omelet. Whichever veggies you choose to use, don’t skimp on the cheese. A veggie packed omelet is even better when smothered in cheese. In this variation I used shredded cheddar and crumbled feta, but feel free to use whatever cheese you have on hand. This recipe yields two omelets.

Ingredients:

• 4 eggs
• ¼ red onion
• 2 tablespoons basil
• 1 small tomato
• 1 cup baby spinach
• 1 clove of garlic
• ¼ cup crumbled feta
• ¼ cup shredded cheddar
• 2 tablespoon olive oil
• salt and pepper

1. Mince garlic, dice onion and tomato, chop basil and spinach while heating 1 tablespoon of olive oil in medium skillet.
2. Saute onion and garlic in skillet over medium heat for about 3 minutes, as they start to brown add spinach. Continue to saute until spinach is reduced to half its volume (about 3 minutes). Remove from heat and set aside.
3. Heat remaining olive oil in small pan on medium low heat. While pan is heating, whisk two eggs with salt and pepper in small bowl. Add to pan.
4. Sprinkle half of the cooked veggies, as well as chopped tomato and basil on top of the cooking eggs. Cook for about two minutes.

5.Run a rubber spatula around the perimeter of the omelet. When the eggs can be lifted with no spillage, it is time to flip the omelet.
6.Flip the omelet. Sprinkle about a tablespoon of cheddar on the omelet while the vegetable side cooks for about two more minutes.
7.Remove the omelet from the pan and place on a plate. Put half of the feta and an additional tablespoon of cheddar on one half of the omelet. Fold the omelet in half.
8.Repeat steps 3 through 7 for the second omelet.
9.Serve and enjoy!