California Pesto Omelette

INGREDIENTS

• Whisked Eggs
• Spinach (fresh)
• Tomato (diced)
• Sun Dried Tomato (chopped)
• Black Olive (diced)
• Mozzarella Cheese
• Pesto
• Coconut Oil (spray)
• Italian seasoning (oregano, basil, thyme, pepper)

DIRECTIONS

1. Saute spinach, sun dried tomato, fresh tomato and black olives in a pan coated with coconut oil for about 3 minutes.
2. Take sauteed vegetables out of the pan and set aside.
3. In that same pan add your whisked eggs and let them cook before flipping them like a pancake. Make sure you have enough coating so they do not stick to the pan.
4. Once flipped, smear a heaping amount of pesto on the inside of the eggs (while its cooking)
5. Add your filling (sauteed vegetables) on top of the pesto and eggs.
6. Add mozzarella cheese on top of the filling.
7. Add your Italian seasoning.
8. After about 1 minute, fold the omelette over and put a top on the pan (this will allow your omelette to melt into itself).
9. Serve warm after about 2 minutes of cooking and melting :) 

NOTES

• Feel free to omit any ingredients you do not like.
• Possibility to substitute kale for spinach.
• This is a great brunch recipe to make since these ingredients are always found in most pantries or fridges at any time!

Quinoa and Poached Egg Brunch

INGREDIENTS

1. Cooked Quinoa
2. Sauteed Kale
3. Sauteed Onion
4. Chopped Tomato
5. Peas
6. Egg
7. Avocado
8. Salsa

DIRECTIONS

1. Saute your onion and kale
2. Add cooked quinoa to the pan
3. Add chopped tomato and any other vegetables you may have in your fridge or freezer
4. Poach your egg
1. Bring a pot of water to a boil and slowly drop your egg into the water. 
2. I like to break my egg into a small bowl first, then put the egg into the pot so it does not break apart. 
3. Leave in for about 3 minutes. 
4. Use a large serving spoon to take the egg out.
5. Serve your egg on top of the warm quinoa and veggie mixture.
6. Serve with a side of avocado and salsa,