Turmeric Infused Omelet

Who doesn't love a good omelet in the morning?  This omelet is not only brimming with goodness, but it is infused with the super spice turmeric.  You can't even taste the turmeric, but it provides so many amazing benefits, why not add it to your eggs!  Just check out this post here where I talk about all the super properties of turmeric.

The genius behind this is turmeric has a yellow-orange hue, which is perfectly disguised when mixed with eggs.  Actually, it makes your eggs look even more appetizing by enhancing their color.

It is impossible not to eat eggs all the time when there are five hens in your backyard that lay the most beautiful eggs.  I have no problem with eggs for breakfast, and because of my egg obsession, I have perfected omelet making.  My favorite omelet filling combination is leafy greens and feta.  Simple, yet so tasty!  If I am using a tougher leafy green, like kale or swiss chard, I saute it first otherwise it is too tough for the delicate eggs.  Usually I just add baby spinach, unless I happen to have leftover greens from some other time because usually I'm too lazy to saute them in the morning :)  Anyway, everything comes together with a sprinkle of feta and this makes one hearty omelet!

Sometimes I add other fillings if they are available.  I had leftover roasted peppers from the batch I made on Tuesday, so I threw those in and topped the omelet with a sprinkle of fresh basil and some sun dried tomatoes.  With a good cup of black coffee, this was definitely a breakfast work waking up for.

Looking for more egg recipes?  Check these out:

Fried Eggs over Sweet Potato Hash
Five minute Tex-Mex Scramble

Turmeric Infused Omelet

2 eggs
1/8 tsp turmeric
1 tsp coconut oil, or olive oil
salt & pepper
fillings of choice

I used:
1/4 cup sautéed swiss chard
1 oz sheep's milk feta
handful roasted peppers
1 Tbsp chopped basil, to garnish
1 Tbsp chopped sun dried tomatoes, for garnish

Directions:
1.  Beat eggs with turmeric until well combined.

2.  Heat oil in a pan over medium-low heat until the oil is hot.

3.  Pour eggs into the pan, allowing them to spread out to the edges.  They should bubble if your pan is properly heated.  Using a spatula, loosen the edges.

4.  Once most of the egg is cooked (there will be some wet egg on the top but that's fine), sprinkle the eggs with cheese and add any other toppings.  Using the spatula, fold the omelet in half.  Remove from heat and place a lid on the pan to heat up the cheese and continue cooking the runny parts of the egg.

5.  Remove from the pan, top with any additional garnishes, and enjoy!