Fresh Salsa Omelet


Summer vegetables are often so delicious raw or simply prepared, it does not take much to create something delicious. Omelets, made with really good pasture-raised hen eggs, are fantastic for breakfast, lunch or dinner.  This one highlights the best of summer vegetables with the flavors of one of the world's favorite foods. You can combine the same ingredients to make a nice pico de gallo or salsa for other meals.

Ingredients: 1-2 farm fresh eggs per omelet, whisked Canola or red pepper oil Sweet bell pepper Banana pepper or Jalapeno Tomato Onion Garlic Pinch of whole cumin seed Dash of paprika or cayenne pepper Salt Freshly squeezed lime juice Chopped cilantro Avocado slices (optional)

Method: Dice peppers, onion, garlic and tomato evenly into tiny pieces.  Stir in the cumin seed and paprika or cayenne pepper.  Coat the bottom of your omelet pan with some oil and heat on medium heat.  When the pan is hot, add 1/2 cup of the vegetables to the pan and let sear for about 30 seconds. Sprinkle a pinch of salt over the vegetables and stir. Continue to cook until they soften a bit.  Squeeze a little lime juice over the vegetables and try to spread them into an even layer across the bottom of the pan.  Slowly pour the whisked egg over the vegetables, trying to cover them entirely if possible. You can give the pan a little jostle or two to help the egg spread between the vegetables.  Sprinkle some chopped cilantro over the top and let cook until the egg is set.  Season to taste. Slide out of the pan and serve over a bed of fresh spinach or greens and top with avocado slices.