Thursday, April 14, 2011

From Dinner to Breakfast

So yesterday's post was all about creating a healthy and delicious meal using only minimal ingredients.  Based on the feedback, it seems that everyone likes things that are quick and easy . . . hmmm, I'll stop there.

Sometimes I get asked if it feels strange to constantly post items that I eat on the internet each day.  Of course, it's a bit weird, but I suppose that's how the story is best told.  I stand behind my writing, recipes, and work - because it's truly my lifestyle.

I'd made mention that the Fresh Cuts Salsa used in last night's recipe is an excellent base for a veggie omelet in the morning.  Well, I made good on that mention with an outstanding and tasty omelet this morning.

Guess what - it also comes in at under 5 ingredients - utilizing quite a bit of the same ingredients from last night.  Nothing like keeping things consistent, simple, and affordable.


Quick Veggie Omelet
1 Teaspoon Extra Virgin Olive Oil
2 Tablespoons Fresh Cut Salsa
3 Eggs, beaten
Cajun Seasoning
Pepper Jack Cheese

Heat a 10 inch non-stick skillet over medium heat; add oil.  Add salsa and saute for 1 minute.  Lightly season eggs with Cajun seasoning and add to pan.  Allow the eggs to set on the bottom of the pan.  Using a wooden spoon or plastic spatula, gently lift the cooked portions of eggs from the bottom of the pan, using a tilted motion to allow the uncooked eggs to reach the heat.  Continue in this manner until no more runny portion remains.  Use a spatula to flip the omelet (or flip in pan).  Cook for another minute.  Add cheese to one side of the omelet, fold, and serve.

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