Mary Ellen Brunaugh's Zesty Egg Omelette

Ingredients

 2 brown eggs, any size (or egg substitute)

1 splash of skim milk

2-3 tbsp organic whole ground flaxseed meal

2 tbsp crumbled Feta cheese

2 tbsp organic extra virgin olive oil

1 tbsp minced garlic

8 spinach leaves (about 1/2 cup)

Directions

Lightly cover a medium sized (9”-10”) saute pan with virgin olive oil. Heat pan on

medium while preparing eggs. Scramble eggs in a small bowl, add milk and mix until

well blended.

Pour egg mixture into heated pan. As eggs begin to cook, swirl them in the pan to

promote an even surface. While eggs are almost set but still partially uncooked, add

flaxseed meal, feta cheese, spinach and garlic. Put those ingredients in the center third of the

egg mixture. Fold 1/3 portion of eggs over the added ingredients (in the middle third).

Fold the other third of egg mixture over the first fold. Cook until omelette is set. Turn

entire omelette over and let cook for a bit. The folds to the center make it very easy to

cook and turn the omelette several times if you like. Serve and enjoy. Fresh pear slices

make a great accompaniment to this yummy, easy to fix breakfast.