Cherokee Tribal Food Distribution Program



Course Breakfast
Servings 1


  • 2 eggs
  • 1 tbsp olive oil


  • Whisk eggs and set aside.
  • Warm skillet on med-high.
  • Add ½ tsp oil and warm. Do not let oil smoke.
  • Add garlic and sauté slightly.
  • Add your chosen ingredients and sauté 1-2 minutes. Remove from pan and transfer into bowl.
  • In same pan, warm remaining ½ tbsp oil.
  • Add eggs and cook as you would a normal omelet.
  • Add all cooked ingredients to inside of omelet.
  • Serve warm.


Options for Fillings
Mushrooms and Ramps
½ cup mushrooms
Several ramps, to taste
Country Omelet
Leftover diced baked potato
Cooked bacon or sausage
Green pepper
Ham, Cheese, and Spinach Omelet
Diced ham (cooked)
¼ cup cheese
2 cups spinach
Egg & Cheese Omelet
Mixed greens & tomato
Greek Omelet
½ clove garlic, chopped
3 mushrooms, sliced
3 cherry tomatoes, sliced
4 kalamata olives, sliced
1/3-1/4 cup spinach
3 basil leaves, sliced
1/3 cup feta
Vegetarian Omelet
2 tbsp red and green peppers
½ cup spinach
2-3 mushrooms
3 cherry tomatoes
2 tbsp onion
¼ avocado, on top
Amount per serving (of 2 eggs, before including fillings)
calories 246
total fat 22.8g 29%
saturated fat 4.7g 24%
cholesterol 327mg 109%
sodium 123mg 5%
total carbohydrates 0.7g 0%
dietary fiber 0g 0%
total sugars 0.7g
protein 11.1g
vitamin D 31mcg 154%
calcium 47mg 4%
iron 2mg 9%
potassium 118mg 3%
Keyword eggs

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