A Sunday Omelette
On Sunday morning, after 1 1/2 hours of Bikram yoga, I made a breakfast that I can not wait to recreate again. I used all ingredients I had at home and it was very quick and easy to make! As you can imagine, I was hungry!
Baby Spinach Leaves
Shredded Mozzarella Cheese
Fresh Basil Leaves
Avocado, used half of a half, cut into cubes
2 pieces of Bacon
Preheat the oven to 400 degrees. Cook 2-3 pieces of bacon on a non stick baking pan for roughly 8 minutes or until cooked. In the meantime, saute a handful of chopped onion and green peppers on medium heat in olive oil for about 2 minutes. Add the spinach leaves and cook for another minute, turn off heat and set aside. Heat a skillet with butter and add 3 scrambled eggs. When the bacon is ready, dab with a towel and crumble into small pieces. Add the cooked spinach leaves, bacon, onion and green pepper along with the mozzarella cheese to the egg and turn over to form your omellete. Serve warm with fresh chopped basil, avocado with salt and pepper to taste. Delicious!!