Rustic Farmers Omelet (THM S)

This Rustic Farmers Omelet will satisfy you thoroughly.  Loaded with yummy veggies, protein, greens and topped with some gorgeous cheese, a true treat.  You’ll be excited to learn this makes 4 servings….so maybe you’ll have some leftovers for lunch or breakfast the next day.

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Ingredients:

1 Tbsp Coconut oil
1 tsp Garlic powder
½ tsp Onion powder
½ tsp Sea Salt
½ tsp ground fresh Pepper
⅛ tsp Chipotle Chili Powder
⅛ tsp Chili Pepper flakes
1 tsp Oregano
½ large Zucchini
½ large Red Pepper (or whole small)
5-6 White Mushrooms diced
¼ cup Tomato diced (half a medium)
2 large handfuls of Spinach
4 Eggs (beaten in a bowl)
1 ½ cup Shredded Cheese (I used a blend of old cheddar and mozzarella)

 

Instructions:

*Preheat oven to 350
*Place coconut oil in large frying pan on medium high heat to melt.
*Once melted add,  garlic powder,  onion powder,  sea salt & pepper,  Chipotle chili powder,  red pepper flakes and oregano to oil for a couple minutes to allow the spices to warm releasing deeper flavors.
*Add Zucchini,  red peppers,  and mushrooms.  Cook for about 5 minutes stirring well to get coated with spices.
*Now add tomatoes  and spinach,  stir in well.
*Beat 4 eggs well in a bowl and then pour over the omelet ingredients in the frying pan,  tipping the pan from side to side to evenly coat everything with the egg.
*quickly add shredded cheese on top of the omelet ingredients and place in a preheated oven(middle oven rack) for 5 minutes at 350 degrees. (make sure you’re using an oven safe frying pan)
*Turn oven to high broil for an additional 4-5 minutes.   Remove when the cheese has become golden and bubbly.

Cut into 4 sections and serve with your choice of breakfast meat,  or eat alone for a great healthy meal.

 

With Love, ❤

Chrissy

 

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Rustic Farmers Omelet(THM S)

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

1 Tbsp Coconut oil
1 tsp Garlic powder
½ tsp Onion powder
½ tsp Sea Salt
½ tsp ground fresh Pepper
⅛ tsp Chipotle Chili Powder
⅛ tsp Chili Pepper flakes
1 tsp Oregano
½ large Zucchini
½ large Red Pepper (or whole small)
5-6 White Mushrooms diced
¼ cup Tomato diced (half a medium)
2 large handfuls of Spinach
4 Eggs (beaten in a bowl)
1 ½ cup Shredded Cheese (I used a blend of old cheddar and mozzarella)

Instructions:

*Preheat oven to 350
*Place coconut oil in large frying pan on medium high heat to melt.
*Once melted add,  garlic powder,  onion powder,  sea salt & pepper,  Chipotle chili powder,  red pepper flakes and oregano to oil for a couple minutes to allow the spices to warm releasing deeper flavors.
*Add Zucchini,  red peppers,  and mushrooms.  Cook for about 5 minutes stirring well to get coated with spices.
*Now add tomatoes  and spinach,  stir in well.
*Beat 4 eggs well in a bowl and then pour over the omelet ingredients in the frying pan,  tipping the pan from side to side to evenly coat everything with the egg.
*quickly add shredded cheese on top of the omelet ingredients and place in a preheated oven(middle oven rack) for 5 minutes at 350 degrees. (make sure you’re using an oven safe frying pan)
*Turn oven to high broil for an additional 4-5 minutes.   Remove when the cheese has become golden and bubbly.

Cut into 4 sections and serve with your choice of breakfast meat,  or eat alone for a great healthy meal.

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