I visited a friend in Aspen, CO in 2008.  I stayed at the Hotel Jerome because I heard Johnny Depp and John Cusack frequented that hotel and I wanted to bask in the same place they do.  Fortunately, I asked the staff where to eat breakfast in town and they pointed me two blocks west on the same street to a quaint little restaurant with an outdoor patio.  I ordered one of their omelets and was pleasantly surprised with the best omelet I had ever had in my entire life.  The combination of ingredients made my taste buds sing.  Of course, I commented to my waiter how incredible the omelet tasted and out came the Chef who was more than happy to explain to me exactly how he made it.  I’ve been making these omelets for everyone who visits my house in the past six years and now I’m going to share it with you.  🙂  Hopefully you can find all organic ingredients.


2 large eggs

1/4 red onion minced

1 cup of organic spinach leaves (no stems)

1/4 large portabella mushroom (chopped)

1/2 cup chopped vine ripened tomato

1/4-1/2 cup of mozzarella cheese or your favorite cheese

2 tablespoons first cold pressed olive oil

(you can add salsa if you want at the end)

In an omelet pan, sauté the onion and mushroom first in the oil until tender, add the tomato and spinach and continue sauté until tomato is tender and spinach is soft (not cooked to death).  Set this aromatic mixture on a small plate to sit while you cook the eggs.  Beat the eggs (like you are making scrambled eggs) and cook on low to medium heat, flip the eggs so you have the cooked side up and the uncooked side is cooking.  While the uncooked side is cooking, spoon the aromatic mixture you made earlier into the middle of the egg.  Add 1/2 of your cheese and then fold the egg over the mixture.   Now slide the egg out onto the small plate and add the remaining cheese mixture to the top while the eggs are still hot.  Once melted, serve and enjoy.



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