Omelet Mess

Serves – 1 to 2
Difficulty – Nope but ya gotta break a couple of eggs to make a mess.
Prep Time – 5 minutes
Cook Time – 10 minutes

Ingredients:


The Omelet Mess tastes great with Sambal Oelek!

3 Eggs, beaten
3 Large Mushrooms, sliced
¼ small Onion, slivered
¼c Red Bell Pepper
4 cloves Garlic, sliced
2 Pinches Thyme, dried
Any leftover veg on hand. (I used Swiss Chard – recipe coming soon)
1 Tbsp Olive Oil
1oz Goat Cheese
1oz Part Skim Mozzarella
Kosher Salt and Black Pepper to taste
Sambal Oelek (optional)

Heat ½ tablespoon of olive oil in non-stick skillet. Add slivered garlic, onion, mushroom and red bell pepper. Sauté until mushrooms are browned and veggies are crisp tender.

Add frozen spinach and leftover Swiss chard and heat until cooked through and water evaporates out.
Remove veggies from pan and add remaining ½ tablespoon of olive oil and let it heat up. Add beaten eggs to pan and stir to make fluffy omelet. When middle is set, add cheeses and veggies.

Invert omelet onto a plate and serve immediately. Sambal Oelek works great with this dish as a spicy condiment kick!

SusieT’s Notes:

Four forks! Definitely. Four Forks.

Forget bread. Forget sandwiches. Forget anything you want but don’t forget to make this omelet please? It works great: breakfast, lunch, or dinner. It’s cheap. It’s quick. It packs a whole day of Vitamin C and A along with other vitamins and minerals. And it will keep your colon clean with all the magnesium rushing through it! It’s a nutrient brick house.

Nutritional Information



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Spicy Sambal Spinach

Serves 2
Difficulty – Easy
Prep Time – 2 Minutes
Cook Time – 4 Minutes

Ingredients:


Spicy Sambal Spinach with grape tomatoes, pine nuts,
and garlic.

6oz Baby Spinach, fresh
2 tsp Sambal Oelek
2 Large Cloves Garlic
1 tsp Olive Oil
Kosher Salt and Black Pepper to taste
8 Grape Tomatoes – optional
1 Tablespoon Pine Nuts - optional


Make Ahead Tip: Toast pine nuts if desired on a roasting pan in the oven at 300° until golden. You will need to stir these frequently to prevent burning. Takes about 5 minutes. Make up a bunch of the toasted pine nuts and use them to top anything you can imagine!

Quarter tomatoes and set them aside.
Peel and thinly slice garlic cloves. (I’m not a big fan of pre-prepared garlic. Buy a head and slice it on demand.) Heat sauté pan on high until hot. Add olive oil and garlic and stir for about 1-2 minutes, or until you see the garlic slices just beginning to brown.
Add spinach, salt, and pepper. Let spinach sit in pan undisturbed for about 30 seconds. Stir spinach and move it in the pan so that the bottom spinach is on top and the top is on bottom. Keep tossing until it’s just at the “wilted” stage.

Turn off heat on the stove and add Sambal Oelek. And quartered grape tomatoes and pine nuts. Stir through and serve hot off the stove!


SusieT Notes:
Sambal Oelek is seriously good stuff man. It adds a chili-garlic sauce heat with a touch of salty-vinegar edge and works great with protein or veggies. It’s also a good substitute for Harissa – that Middle Eastern chili condiment that is difficult to find here in the States. Keep it refrigerated after opening and it stays happy for a while – but it won’t last that long…

Nutritional Information Entire Recipe:

Nutritional Information Single Serving:

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