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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 Tall 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 Tall Cup. Add in
eggs, salt, and pepper, twist on the
Cross Blade, and pulse on the Power
Base 5-7 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.
½ Tbsp olive oil
or butter
1 boiler onion or ¼
medium white onion
½ tomato
or
3 cherry tomatoes
½ cup spinach
3 eggs
salt and pepper to taste
VEGGIE
OMELET
Start your day with a full serving of vegetables with this delicious
and filling breakfast!
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