In our family, we have eggs for dinner. A lot. With 2 kids playing soccer, Mom and Dad killing it in the gym, and training for marathons and all the growing monkeys, we all need our protein. I’m always trying to find new ways to mix it up.
This time of year, a lot of yummy veggies are getting ready to harvest in our home gardens. Or, if you’re like me, and always intended to get around to planting, but never got to it, the local Farmer’s Market has ’em!
There is not much better than fresh picked, fresh made home made salsa! Why not throw it in ranch style and make an omelet?! The best news is it’s super fast and easy!
Here’s the recipe. Delicious!
1/2 yellow onion, chopped
1 small sweet pepper, chopped (or 1/2 large one)
1 TB fresh cilantro, chopped
1/2 avocado chopped or cubed
1 medium tomato, chopped
1 TB feta cheese (optional)
Salt and Pepper
Garlic salt, or 1/2 clove minced fresh garlic
1 TB olive oil
2 eggs (per person)
Chop all the veggies, and mix in a small bowl or throw them all together in the food processor. Add salt, pepper and garlic to taste. Put olive oil in hot omelet pan or frying pan. Sprinkle desired amount of salsa into pan, and stir fry for about 1 min. Crack eggs into separate bowl, whisk, and then pour over salsa in pan. Cook until under side is nice and golden, and omelet easily slides side to side, about 1-1/2 min. Flip and sprinkle cheese on top. Fold in half, cook til cheese melts, about 30 sec – 1 min. Serve with a side of fresh salsa. Goes great with a side of whole wheat toast, or even as a egg sandwich!
Enjoy!
The Piano Runner 