The best part of Sunday morning, other than being off work, is being able to cook breakfast at a leisurely pace.
A simple, yet hearty breakfast is the perfect start to an easy-going Sunday.
To start my last day of the weekend right, I whipped up a delicious Greek-Pesto Omelet. It was a scrumptious mix of flavor, veggies and protein – great for keeping energy levels high and taste buds happy until the afternoon.
WHAT YOU NEED:
– 2 Eggs
– A splash of Skim Milk
– 1 tbsp Garlic, minced
– 1 handful of Baby Spinach
– 10 Grape Tomatoes
– 1 tbsp of Pesto
– A generous sprinkle of crumbled Feta Cheese
**This makes one omelet. Measurements are approximate, use as much of each ingredient as you’d like. Omelets are a “free-style” kind of entrée.
Crack eggs into a mixing bowl and add a splash of milk. Scramble together.
Chop up tomatoes, horizontally.
Spray sauté pan with cooking spray and turn on burner to medium heat.
Pour egg mixture into sauté pan.
Add minced garlic to the egg mixture.
When the egg is almost cooked (you’ll see it begin to bubble), add spinach, tomatoes, feta and pesto to one half of the pan.
When the egg is cooked enough, take a spatula and flip the side of the egg without the ingredients over top of the omelet’s contents.
Slide the omelet onto a plate and dig in!
My breakfast wasn’t complete without a side of Ezekiel Cinnamon Raisin Toast and a cup of coffee. Perfecto!
Omelets can be made with whatever ingredients you prefer. This was just an example of one of my favorite omelet styles.
One thing that is certain, is that omelets are the ideal breakfast entrée for a laid-back Sunday morning. Maybe this will make it onto your menu next Sunday!
Until my next stroke of culinary genius…