Monday, March 31, 2014

Easy Spinach Omelets with a kick!

As most of you know, I like things spicy. The hotter the better. So please use the crushed chili to your taste. Today I had planned to make scrambled eggs. But I thought, how boring. I scrambled around in the fridge and found small sweet bell peppers, of red, yellow, and green along with some spinach. Great start!

Spinach Omelet for Two. 1/4 Sweet yellow bell pepper, chopped
1/4 Sweet green bell pepper, chopped
1/4 Sweet red bell pepper, chopped
1/2 cup spinach leaves
1 cup enchilada sauce (Homemade preferably, but canned works also)
2 tsp Olive oil (If you can find it Tuscan Herb)
1 tsp Hot sauce --Whatever your favorite is
1 tsp crushed chili
Salt and pepper to taste
5 - 6 eggs beat with a bit of enchilada sauce

Add 1 tsp of olive oil to small sauce pan along with the veggies--not spinach, add salt and pepper to taste, crushed chili, and your favorite hot sauce. Cook until tender. Add about 1/8 cup enchilada sauce. Let simmer on low.

Add 1 tsp of olive oil to large fry pan or two small omelet pans, warm to medium heat. Add beaten eggs evenly over the pan. Salt and pepper to taste. Let cook until it is beginning to look firm. Spread spinach leaves all over. Let cook until firm, scoop almost all veggies onto one side. Continue to cook, turn to low.

Add Enchilada sauce to the rest of the veggies and bring to beginning to bubble, then turn to low.

Once the eggs look firm all the way through, use a spatula on one side and edge over so that the omelet is folded. If you used one large fry pan, as I did, you'll have to cut in half, then slip each onto the plate. Cover with the enchilada sauce and serve with tortilla's or toast.

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