Wash Board Omelet

Gregg likes to say he has a “wash board” stomach — he just has a load of laundry piled up on top.  But if you want to see your abs, this recipe is one recipe that will help your vision.

During cattle drives, “Cookie” had to clean out the “crumb castle” or chuck wagon bin every couple of days, and that was when wash board omelets might be served. Full of vegetables, colorful and light, this delicious concoction is filling and healthy.

1 tablespoon cold pressed extra virgin olive oil, safflower seed oil, or another light and healthy oil (organic is always best to avoid GMOs)
2 ½ ounces whole kernel corn
2 ½ ounces red pepper — chopped
2 ½ ounces green pepper — sliced
1 ounce yellow pepper — sliced
2 ounces red potatoes with skin — par-boiled, chopped
4 Fresh Eggs
2 ounces mozzarella cheese

Measuring cups/spoons
Clean cutting board
Good sharp knives
Toaster oven or oven set to broil
Skillet or frying pan or omelet pan
Spatula

Preheat broiler
Shred mozzarella
Slice, chop all vegetables
Crack eggs and mix well

In oil, sauté corn and red, green and yellow peppers until tender-crisp. Remove and keep warm.

Add potatoes to pan and sauté until lightly browned. Set aside and keep warm.

Prepare omelet open-faced. Add sautéed vegetables and cheese.

Place under broiler or in toaster oven until cheese melts.

2 Servings

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High in phosphorus High in selenium High in vitamin A Very high in vitamin C
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I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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