Chrysalis’ Hand Built Crunchy Omelet!
Hey all!
It's my first food entry! Yay!
I call this my "hand built" crunchy omelet because I use my hands to coat the spinach and the almond slivers! Kitchie, I know, hehe! :o)
This is my favorite omelet because it is pretty much a party in yer mouth! If you are like me, then you have certain food texture preferences. Sometimes I need crunchy food, sometimes I want soft food. This tasty, protein-packed omelet gives you the best of both, in my opinion (of course, I am biased!).
Aside from the crunchy goodness (which comes from the roasted spinach and almonds), every bite delivers a burst of flavor from the fresh tomato, and a tiny bite of heat from the pepper jack cheese, as well.
It's the perfect meal for my taste buds and it puts me in a damn great mood, too!
Follow the instructions below exactly to the letter.
There is one instruction in particular that makes this a fun meal to cook with your significant other! ;o) I like to add these little nuances, as I believe cooking and eating should always be a super enjoyable/sensual experience!
My apologies in advance for not providing the nutrition information...I will try to do so in a future post.
In other news, I also had a scale victory today!
210.4 on the scale! Down from those dreadful 4 lbs. I gained in the past several weeks! I am now heading in the right direction, thankfully. *sigh*
Thank you all so very much for your treasured encouragement and support.
Mad Love,
Chrysalis ❤︎
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Omelet Ingredients:
2 Eggland’s Best Grade AA Eggs
1.5 cup (lightly packed, uncooked**) Fresh Express Baby Spinach
1/4 cup Diamond of California Slivered Almonds
1/4 cup diced Del Campo Classic Tomato (fresh)
1/2 serving (approx. 1/8 cup) Sargento Whole Milk Mozzarella Natural Cheese (finely shredded)
1/2 serving (approx. 1/8 cup) Kroger Mild Cheddar Cheese (finely shredded)
1 slice Sargento Natural Cheese - Pepper Jack
Preparation Ingredients:
A couple sprays of Pam Butter Spray
2 tbs. coconut oil (1 for coating the spinach, 1 for cooking the omelet)
1 tsp. honey
A few sprinkles of Mrs. Dash, Table Blend
Dash of salt
Optional Side Items:
1/2 cup of OJ
1/2 cup of 2% milk
1 Sun Pacific Navel Orange
** Lightly packed, uncooked spinach instructions:
Place the leaves in a 1 cup volume measuring cup. Lightly press the leaves down to create a nice density to fill the measuring cup. Repeat with a .5 cup measuring cup. This method also works for a 2 cup measuring cup.
How to Build the Omelet!
Tools:
Clean hands!
Omelet pan
1 sq. foot of aluminum foil
Measuring cups, spoons
2 small glass bowls or plates (1 for coconut oil, 1 for honey)
Whisk
Large, slatted spatula
Preparation and Cooking Instructions:
Coat aluminum foil lightly with a couple sprays of Pam Butter Spray.
Put 1 tablespoon of coconut oil into omelet pan (optional, of course).
Grab the other tablespoon of coconut oil from one of the glass bowls and warm it in your hands.
Coat individual spinach leaves with oiled hands and place in a single layer onto aluminum foil.
Wash hands thoroughly.
Place almonds into bowl with honey.
Coat almonds with honey (I use my hands here, too!)
It may be easier for you, if you wish, to use another dash of coconut oil on your hands here before you coat the almonds! Jessayin'!).
Grab all the sticky slivered almonds and sprinkle onto spinach working them off your hands (rub hands together in a back and forth motion until all slivers are off).
Feed your honey bunny any leftover nuts that are stuck to your hands (or eat them yourself! Hehe!). If you've used coconut oil before this step, then the almonds should fall easily onto the spinach.
Wash hands thoroughly.
Sprinkle Mrs. Dash over spinach and nuts (if you wish!).
Place spinach and nuts into oven (or toaster oven).
Broil until crispy, approximately 5 minutes or so.
Whisk eggs with approximately 1 tbs. water.
Cook omelet using your personal method, adding cheese to your preference (inside and on top).
Add tomatoes, spinach, nuts according to personal taste.
Plate the omelet, and then add a dash of salt. That last, tiny dash of salt is what pulls every single delicious flavor of this meal beautifully together!
Prep time: 10 minutes
Cooking time: 10 minutes
Eating time: 30 magical seconds! Hehe! Just kidding…..not really. ;o)
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