Egg Pancake



2 large Cage-free eggs

¼ cup Onion, chopped

¼ cup Red bell pepper, chopped

¼ cup Grated cheddar cheese (optional)

½ cup Fresh spinach leaves (optional)

4 teaspoons Olive oil

A pinch Salt

A dash Coarse Ground Black Pepper

A touch Turmeric




In a small bowl, beat eggs well until they are bubbly on top. This is how you get fluffy scrambled eggs.

In a small frying pan heat 2 teaspoons of oil on low, coating the surface completely, including the sides. Add in the peppers, onions and spices and cook on medium-high heat, stirring occasionally until the onions are slightly browned (about two to three minutes).

Add the other two teaspoons of oil into the pan and disperse it evenly. Pour the eggs into the pan with the vegetables, making sure that they are coated evenly. Throw the spinach leaves on top.

Cover the pan with a securely fitting lid, reduce to medium-low heat and cook for about 4 to 5 minutes. Add the cheese during this time if you choose to use it. Check on the omelet to see that the middle is no longer liquid or runny. That is when you know it is done.

Remove from heat and serve or store.