1 Heat ½ Tbsp olive oil or butter in
a small pan over medium heat. Add
onion and tomatoes to the Tall Cup,
screw on the Cross Blade and pulse
to coarsely chop. Transfer to the pan
and sauté until soft, about 3 minutes.
Add spinach and cook until wilted and
warm, another two minutes. Reduce
heat to low.
2 Rinse and dry the Tall Cup. Add in
eggs, salt, and pepper, twist on blade,
and pulse on the Power Base 5-7 times
until fully whipped. Add to the pan,
stirring quickly to distribute ingredients,
then let rest to form a flat omelet.
3 When the omelet sets, fold the egg
‘pancake’ in half and serve.
½ Tbsp olive oil
or butter
1 boiler onion or ¼
medium white onion
½ tomato
or
3 cherry tomatoes
½ cup spinach
3 eggs
salt and pepper to taste
VEGGIE
OMELET
Start your day with a full serving of vegetables with this delicious
and filling breakfast!
1 Heat ½ Tbsp olive oil or butter in
a small pan over medium heat. Add
onion and pepper to the Tall Cup,
screw on the Cross Blade and pulse to
coarsely chop. Transfer to the pan and
sauté until soft, about 4 minutes. Stir
in ham/turkey for 1 minute to warm.
Reduce heat to low.
2 Rinse and dry the Tall Cup. Add in
eggs, salt, and pepper, twist on blade,
and pulse on the Power Base 5-7 times
until fully whipped. Add to the pan,
stirring quickly to distribute ingredients,
then let rest to form a flat omelet.
3 When the omelet sets, add
Monterey Jack cheese on one side, fold
the egg ‘pancake’ in half and serve.
½ Tbsp olive oil
or butter
1 boiler onion or ¼
medium white onion
½ bell pepper, seeds
and stem removed
¼ cup diced cooked
lean ham or turkey
3 eggs
salt and pepper to taste
1 oz shredded Monterey
Jack Cheese, grated
in the Bullet or
pre-shredded
WESTERN
OMELET
Take this classic for a spin in the Bullet!
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