Veggie Garden Omelet Recipe
egg whites/asparagus/red peppers/spinach/goat cheese/corn salsa/home fries.
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Ingredients
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Omelet Base
Corn Salsa
Home Fries
Method
Prepare the Corn Salsa
- 1
Mix the Ingredients
In a medium bowl, combine 1 cup of corn, diced small red onion, chopped cilantro, lime juice, and finely chopped jalapeño. Stir well to combine and set aside.
Cook the Home Fries
- 2
Prepare the Potatoes
Wash and dice the potatoes into small cubes.
- 3
Cook the Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and sprinkle with garlic powder, paprika, salt, and pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
Make the Omelet
- 4
Sauté the Vegetables
In a non-stick skillet, lightly sauté 1 cup of chopped asparagus, 1 medium diced red bell pepper, and 1 cup of spinach over medium heat until they are tender, about 5-7 minutes.
- 5
- 6
Add Goat Cheese
Crumble 1 oz of goat cheese over the omelet. Fold the omelet in half and let it cook for an additional minute until the cheese starts to melt.
Serve
- 7
Plate the Dish
Serve the veggie garden omelet on a plate alongside a generous scoop of the corn salsa and a portion of home fries.
