I LOVE omelettes, and this is one of the best I have ever tasted.
I always make sure I eat organic, free range eggs that have a healthier Omega 3 – 6 ratio, and I always pair them with non starchy vegetables to make different omelettes.
I often just throw in mixed herbs, and eat my omelette with a side of steamed greens and cultured vegetables, and I am never disappointed. But if you ant a more exotic flavor, whip up this quick and easy Asian Omelette that is absolutely sensational. I cannot rave enough about this recipe.
I couldn’t get enough the first time I ate it. I literally I couldn’t pry it away from my greedy little hands and I devoured the whole thing in under 15 minutes! You would have thought that would have made me sick (as it can be quite rich), but it only left me wanting more. And I can happily say I revisit this “eggy plate of heaven” again and again and again. For those of you following the Body Ecology Diet and looking for delicious body ecology recipes this is your lucky day!
This omelette is so quick and easy; and baked! I come home, prepare it, throw it in the oven, go take a shower, and I prepare for heaven!
This omelette is fantastic cut into wedges and served with a simple salad for a starter; or cut into thin wedges or cubes for a wonderful appetizer. You could also make mini individual traditional style omelettes by dividing the mixture into muffin tins, as a wonderful alternative at your next brunch or easy on-the-go breakfast. I will take this omelette any way I can get it; and I suspect you will too!
I have to egg you on with this one! People far and wide agree – this omelette is a stunner, a winner, and a keeper. Wow!