Sunday, March 6, 2011

Sunday Brunch: Organic Omelete

This recipe is dedicated to my husband, who taught me how to make the perfect omelets and breakfast meals. All props go to Angel on this one and thank you for making me the most delicious juevos!

Try this recipe at home and you will never want to pay for an expensive breakfast or brunch again. Not only is this meal quick and easy to make but very healthy, satisfying, and delicious of course.

Fresh organic eggs are naturally gluten-free and they provide an array of nutrients like protein, omega 3's, vitamin D (which many of us need at this time of the year) and they help the body absorb calcium. Organic eggs that come from hens that are pasture raised (free range) and forage their own food provide eggs with higher nutritional value, less cholesterol, more heart healthy fats, and less risk of carrying food borne illness bacteria (salmonella).

The great thing about making an omelet is you can add whatever you like or whatever is available in your fridge. This is may favorite version but don't be hesitant to make your own.

Ingredients (serves 2)
- 6 organic eggs (hormone free, cage free, vegetarian fed)
- organic turkey sausages (4 links)
- Rebecca's salsa verde
- extra virgin olive oil
- 2 hot yellow chilies
- 2 anaheim chilies (or 4 jalapenos)
- 8 stalks of green onion
- organic monterey jack cheese (optional)
- kosher or sea salt
- freshly ground pepper and garlic powder
- avocado

Chop 4 links of turkey sausage and cook thoroughly in a skillet (with olive oil). In another skillet, on medium high heat, saute the green onion and chilies in olive oil. Add the cooked turkey sausage, 6 beaten eggs, salt, pepper, and garlic powder. Cook omelet thoroughly on one side until it is ready to flip, with a large spatula flip it, top with cheese, and finish cooking on the other side.

Serve with diced avocado and mi salsa verde. Yummm!

No comments:

Post a Comment