Apple Pair Spicy Omelet with Fruit

Dish Preparation Instructions:

• On medium heat, warm one teaspoon for peanut oil or olive oil, per egg serving.
• Add one tablespoon of corn per serving
• Add 1/8 of a cup of water per egg
• Add two, ¼ inch slices of banana per serving
• Turn up the heat on the oil and cooked corn and water, until it starts to sizzle. Stir the corn and jalapenos until it starts to boil.
• In a large stainless steel frying pan (non-Teflon), on medium heat, heat one tablespoon of the peanut oil, or olive oil per serving, (per egg)
• Add 1 tablespoon of cooked strained corn to the pan per serving
• Then add 1/8 cup of water, per 1 tablespoon of frozen corn, into the frying pan and heat up on medium heat
• Lightly scramble your eggs, and set aside
• In another (non-Teflon) pan, warm up the water and add your frozen mixed veggies and turn off
• Turn up the heat until it starts to sizzle, and stir the corn and jalapenos until they start to boil.
• Once the pan starts to heat up, start slowly pouring in your eggs
• Slowly pour the softly scrambled eggs gently into the stainless steel frying pan, and cover for 1 minute
• Lift the lid, add 1 Tbsp. of water per egg. Stir and cover for one additional minute
• Add one Tbsp. of ¼ inch diced apples per serving into the cooking eggs
• Add one Tbsp. of ¼ inch diced pears  and add them into the cooking veggies
• Turn up the heat, and start stirring up your vegetables, apples and pears. Cover up until it sizzles for 1 minute. (Use a glass lid if possible)
• Cover the pan on medium heat for 1 minute, then uncover the pan and add water 2 tablespoons per egg
• Stir your apples and egg mixture with the veggies and jalapenos. Cover again for 1 minute
• Finally, turn off the heat and let it finish cooking on the warm burner

Fruit Salad Preparation:

• Dice up your remaining apple and pear into 1/4 inch slices
• Take your strained peaches in light syrup and rinse
• Then slice your peaches into 1/4 inch pieces
• Take one banana and slice it into 1/4 inch inch pieces
• Add 1 Tbsp. of finely diced kale, per serving, into the fruit salad.
• Mix all of your food together and add in a little bit of your cooked mixed veggies for coloring
• Add in one teaspoon of crushed pineapple per serving, and two seedless grapes per serving. Mix well
• Now uncover your omelet and sprinkle lightly with shredded sharp cheese. Cover the pan for 30 seconds. Cool and serve.
• Serve your omelet dish on one side of the serving dish. Add in 1 Tbsp. of your mixed veggies, and add in 1  1/2 Tbsp. of your diced fruit (small dices for small beaks), carrots and 1 to 1 1/2 grapes per serving