Zucchini & Basil Chicken Omelet

Breakfast for dinner, a great time to try something new. It took me a few minutes to think about what really sounded good, and once I considered the eggs I realized the time had come. Ladies and gentleman, what I’m about to say may shock you…. I’ve never made an omelet before! Yes, you heard right. I’m not sure if it was the fear of trying to keep it together in one piece or that I wasn’t going to be able to cook it enough on both sides with out overdoing it. So I took the challenge.

 Now it’s time to figure out what to stuff it with. It is dinner time so I decided to start it off right, a few sprays of my trusty coconut oil and some fresh garlic. Anything to follow is sure to win. Zucchini, tomatoes, spinach, fresh basil, mozzarella cheese and basil chicken sausage made the cut. Topped with avo, sour cream and salsa.‘So easy’ I thought, a piece of cake. Until it came to transferring it onto the plate. I’ll have to work a bit on that technique, but it got there. Wow, all that fear of the unknown, now I can check that one off of the list.

   Just when I think it’s all going so well, things got even better. I suddenly heard a little voice calling my name through the screen door. My dear friend Stacie had stopped by to say hello and bring me some home baked (from Henry’s), gluten/dairy free chocolate chip cookies! Really, what could be better? She sat watching me in the kitchen for a bit as I tried not to burn dinner and focus on what she was saying. After she left, I sat out on the patio, on this cool summer evening enjoying my omelet and yummy cookies (I only had two, okay?). And of course my Trader Joes mineral water and lime, my favorite. Now it’s time to get ready for an evening of live music by the beautiful Rheanna and Gayle at the Soda Bar. Ciao!

Oh oh! And by the way, those cookies were amazing. I can honestly say that they are on my top 5 cookie list, (in my head) gluten/dairy free or not. They are apparently from Henry’s in the frozen section, uncooked yummy cookie dough. 

Coconut Cooking Spray

6 Eggs

1 tbls Rice Milk

1 Garlic Clove, minced

1 Basil Chicken Sausage, chopped

1 Zucchini, chopped

10 Grape Tomatoes, halved

2 Tbls. Mozzarella Cheese

Sm. Bunch Spinach

5 Fresh Spinach Leaves, chopped

1 Avocado

2 tbls. Sour Cream

Salsa

Salt & Pepper

• Heat 2 pans (small & medium) on medium heat and spray with oil.
• To the smaller pan add Garlic, Sausage, Zucchini and Tomatoes and cover, stirring occasionally.
• Beat eggs and milk in small bowl and add half to the medium pan.
• Cook omelet until it doesn’t run when you tilt pan.
• Add Cheese, Spinach, Basil and cooked mixture to one half of the omelet and fold over the other half. Cover pan and cook an additional 2 mins.
• Top with Avocado, Sour Cream, Basil and Salsa.

Serves 2

Gluten Free, No Refined Sugar, No Butter