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Omelet using Garlic Infused Olive Oil

Omelet using Garlic Infused Olive Oil
·       2 eggs
·       Salt
·       1 slice of provolone cheese
·       Green onions, chopped
·       Tomatoes, chopped
·       Handful of washed and dried fresh spinach
·       1 T Garlic infused olive oil
·       Crack eggs in a bowl, add a dash of salt and whisk
·       Break apart cheese and add to eggs
·       Heat oil in pan and cook egg mixture for a minute or two
·       Add tomato, green onion and spinach to half the omelet
·       Cook on medium low until able to fold over
·       Flip to other side once browned, brown on remaining side and slide out of pan onto plate

Contributed by Caitlin Davidson