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How to Cook Mediterranean Omelette
Add Becel and spinach to pan.
Chop up a little prosciutto.
Mix, mix.
Chop up a variety of tomatoes. These are from Withrow Farmer's market. The first of the season tend to be soft...this is a great way to use them up!
Add.
Chop dome green and purple basil.
Now for the egg part. Put your veggie mix aside in a bowl and melt a little more Becel.
Beat 2 eggs. (I know, I know...3 is traditional...i like a thinner omelette with lots of stuffing)
With pan on low heat, add egg and move it around with a fork for the first 30 seconds only. Don't worry about making it perfectly...rough edges add character.
Add the goods.
Grate some Parmesan.
Add with pepper and if you want a little salt.
Flip.
Flip. Done.
Why not...a sprinkle of Parmesan on top too.
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Start Over
Becel Buttery Taste
2 Eggs
1 Cup Baby spinach
½ Cups Tomatoes, chopped
1 Prosciutto slice
Parmesan
Basil
Katherine Pierandri 10 months ago
Allicious ! 10 months ago
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