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Author Notes: Innovative breakfast recipe of a classic omelet with a zesty lemony twist. —Laura Izquierdo Rios
- 2 eggs
- 1/2 lemon
- 1 handful cilantro
- mixed greens
- 1 pinch salt
- 1 pinch pepper
- 1 slice whole wheat bread
- First, thinly chop the mixed greens and the cilantro and blend them together. Then, in a small bowl crack two eggs and add a pinch of salt and pepper. Put the blended cilantro and mixed greens into the bowl and beat with a fork. When the mixture is all blended, cut half a lemon and squeeze its juice into the bowl. Spray some extra virgin olive oil into a non-stick skillet and cook the omelet to medium heat. Wait until one side is golden and then carefully flip to the other side, making sure it all stays in the skillet. When it is cooked on both sides, turn the heat off and put a slice of your favorite whole wheat bread into the toaster. Lastly, when the bread is finally toasted, spread some high quality organic butter on it and put your omelet on top of it. Enjoy!
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