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MAIN COURSE: Veggie Omelette : Wiles Magazine

MAIN COURSE: Veggie Omelette

Chef Arturo’s Veggie Omelette

In today’s fast-paced world, many of us are operating on power bars and energy drinks for fuel.  But there’s no substitute for real food and, just like Mama told you when you were young, breakfast is the most important meal of the day. My Veggie Omelets recipe is loaded with fresh vegetables that are not only delicious, but are packed with enough vitamins and nutrients to keep you running at peak-performance levels for the entire day!

Life is sweet, so eat well and enjoy!

Chef Arturo Vargas

INGREDIENTS:

  • 4 large eggs
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly-ground black pepper
  • 1/2 cup shredded cheddar cheese
  • 1 cup of chopped red and green bell peppers
  • 1/4 cup of chopped red onions
  • 1/2 cup of chopped zucchini
  • 5 cloves of minced garlic
  • 1/4 chopped shitake mushrooms
  • 1 whole slice cut avocado to garnish the omelet

 

PREPARATION:

  1. Spray a 10- or 12-inch non-stick or cast iron skillet with a thin coating of cooking spray and heat over medium heat.
  2. Beat eggs, water, salt and pepper until light and fluffy.
  3. When skillet is hot, pour all the veggies in the saucepan until they get brown and then add the egg mixture in.
  4. As the omelet starts to set, lift an edge of the omelet with a spatula and tilt the pan so that the runny, unset portion of the veggie omelet can run underneath and start to set. Repeat on the opposite side.
  5. When the omelet is just about completely set, sprinkle the cheese over half of the omelet.
  6. Fold the other half over the cheese half. Slide onto a plate, and serve.

 

A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on SimplyRecipies.com

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