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The Cook Book

Garden Veggie Omelet

This recipe is simple, using pantry staples and has a very elegant presentation.

Total time
25 mins

Recipe by:

Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.

Garden Veggie Omelet

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Ingredients

( 4 servings )
  • 4 Large Eggs
  • 1 Whole Tomato Roma/plum
  • 14 Cup Red Onions diced
  • 1 Clove Garlic minced
  • 1 Tablespoon Parsley coursely chopped
  • 1 Cup Spinach baby or flat leaf
  • 1 Teaspoon Lemon Juice fresh
  • 1 Tablespoon Sour Cream sour cream
  • 1 Teaspoon Kosher Salt
  • 14 Teaspoon Black Pepper
  • 2 Tablespoon Olive Oil

Preparation

  • 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.
  • In a separate bowl, 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.

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