Recipe: Garden Veggie Omelet
On a Saturday morning when life is a little slower, I like to make a nice breakfast to start off the day with the family gathered together talking about the week we left behind.
This recipe is simple, using pantry staples and has a very elegant presentation. It's great for simple Saturday, or even a high-brow brunch party.
Garden Veggie Omelet
4 large eggs
1 Roma Tomatoes – diced
1/4 cup of red onions – diced
1 clove of garlic – minced
1 TBL parsley – chopped
1 cup flat leaf spinach
1 tsp lemon juice
Whisk the eggs and set aside. Heat a frying pan in medium/high heat with olive oil and saute the onions, garlic and tomatoes until the tomatoes start to break down.
Take the veggie mixture and combine it in the bowl with the beaten eggs. Add a little more olive oil to the pan and add the egg mixture. Cook until both sides are fully cooked.
Toss 1 tablespoon of lemon juice and a drizzle of olive oil with the fresh spinach. Top the omelet with the simple spinach salad and a dallop of sour cream.