Courtney’s Recipes - Omelet Inspiration
Warm weather is approaching quickly and summer flavors are in! Courtney’s favorite omelet recipe is perfect for breakfast, lunch, or dinner on a lovely summer day!
Courtney calls this dish a Sun-dried Tomato and Garlic Spinach Omelet. The dish pairs deliciously with avocado toast, English muffin, croissant, hash browns, and more!
Ingredients -
Eggs (I used two)
Spinach
Sun Dried Tomatoes
Garlic Seasoning or Garlic Salt (and regular salt)
Olive Oil Cooking Spray
Cooking -
In a medium bowl, crack two eggs and stir them together. Next stir in as much spinach and sun-dried tomatoes that you like. Lastly I season with a small amount of regular salt and lots of garlic seasoning.
Next spray a non stick pan with olive oil and turn your heat on high at first.
Pour your egg mixture into the pan and make sure your toppings are evenly distributed.
Turn the heat now down to slightly under medium and cover your pan. Leave the eggs on this heat covered for about two minutes. Than turn the heat off but leave the eggs covered for about another two minutes. The eggs will rise slightly and become a delicious fluffy texture.
Gently place your eggs on a plate and than hold them in half. Lastly I season the top of the omelet with extra garlic salt.
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