Created: May 10, 2020 10:39 AM
Mother’s Day Omelet
2020 Copyright Amy Rota-Poulin
1 teaspoon olive oil
½ tablespoons butter
2 farm fresh eggs
Sautéed Shiitake mushrooms
Red, Yellow or Orange Bell pepper, thinly sliced
Organic Fresh Baby Spinach
Moxie Ridge Farm Pinwheel Cheese
Moxie Ridge Farm Bulgarian Feta Cheese
Beat eggs in bowl until uniform in color with plenty of bubbles and well combined. In a sauté pan, I use a 10-inch nonstick pan, placed over medium low heat, add olive oil and butter. Pour in beaten egg.
Move the egg around in the pan with a gentle circular motion. With a silicone baking spatula pull back cooked edges of egg and move uncooked egg into the vacant area of the pan, repeat until the egg is cooked.
Remove the pan from heat, on the left side of the cooked egg, add your toppings, starting with the cheese first. Then, with a spatula, gently fold the right side of egg over the filling. Set the pan back on low heat for one minute.
Slide your beautiful omelet out of the pan and onto a plate. Serve with a fresh salad or your favorite side dish!
*Quick Tip: Our local farmers are there for us, producing nutritious, local food. Today I featured Moxie Ridge Farm’s Pinwheel Cheese and Bulgarian Feta Cheese. https://www.moxieridgefarm.com/
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that a particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!!
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