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1 Heat ½ tbsp olive oil or butter in a
small pan over medium heat. Add
onion and tomatoes to the short cup,
screw on the cross blade and pulse
to coarsely chop. Transfer to the pan
and sauté until soft, about 3 minutes.
Add spinach and cook until wilted and
warm, another two minutes. Reduce
heat to low.
2 Rinse and dry the short cup. Add in
eggs, salt, and pepper, twist on the
cross blade, and pulse on the motor
base 3-5 times until fully whipped.
Add to the pan, stirring quickly to
distribute ingredients, then let rest to
form a flat omelet.
3 When the omelet sets, fold the egg
‘pancake’ in half and serve.
1/4 tbsp olive oil
or butter
1/2 boiler onion
or 1/8 medium
white onion
1/4 tomato or 1-2
cherry tomatoes
1/4 cup spinach
1-2 eggs
Salt & pepper to taste
Veggie Omelet
Whip up this hearty, healthy breakfast to start your day with veggies.
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
BREAKFAST
16
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