A touch of sweetness, a touch of savoriness... This omelet has the most delicious taste combination! On a busy day, the fiber and protein in this meal will help you maintain a continuous supply of energy.
Ingredients:
Serves 2
- ¼ cup yellow or sweet onion
- ¼ cup green bell pepper
- ½ cup apple of choice
- ¼ cup tomato of choice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon oil
- 4 eggs (whole or liquid)
Instructions:
- Hands should be washed thoroughly with soap and water.
- Under running water, thoroughly rinse the onion, bell pepper, apple, and tomato.
- In a medium bowl, peel and dice the onion into 12-inch chunks.
- Place bell peppers and tomato in a bowl with onion and dice them into 12-inch chunks.
- Cut around the core of the apple and divide it into 12-inch chunks. Combine in a mixing dish with the veggie mixture.
- Stir in the garlic powder, black pepper, and salt to coat the vegetables and apples.
- On medium heat, heat a nonstick medium-sized skillet. Pour in the oil. Add the vegetable and apple mixture to the skillet after 30 seconds. Cook until the apples and vegetables are tender (about 3-4 minutes).
- Crack and whisk eggs in a mixing bowl. After cracking eggs, properly wash your hands. Add the egg to the veggies in the skillet and wash the whisk and egg bowl in the sink.
- Cook for about 2 minutes before flipping the omelet.
- Cook for another 2 minutes. Ensure that the eggs are fully cooked for at least 60 seconds, with an internal temperature of 160 degrees Fahrenheit. Serve immediately after folding the omelet in half. Consuming raw or undercooked eggs may raise your risk of foodborne illness, particularly if you have certain medical problems.
Notes:
- It's excellent to replace the apple with in-season fruits like pear, plum, or peach. If you're going to use canned fruit, make sure it's 100% fruit juice. Drain, pat dry, and add to the pan shortly before the eggs.
- Make it your own! Add whatever other vegetables you have on hand.
- For a gorgeous garnish, top with scallions and tomatoes. This dish is ideal for breakfast, brunch, or a light dinner.
