Simple Veggie Pasta Omelet

Preparation Instructions

• Use one tablespoon of virgin olive oil per serving and three tablespoons of water per serving.
• Heat up your oil and water on medium heat and a stainless steel frying pan
• Lightly scramble your eggs and set aside
• Take your cooked corn strained and put into the water and oil and let simmer
• Then take your pre-cooked rinsed and strained noodles and add into the corn oil hot water
• Once it is simmering add in two tablespoons of cooked and pre-strained mixed veggies
• Stir up the noodles and veggies and cover on medium-high heat for 1 minute
• Add your lightly scrambled eggs into the pan and cover Japan with a glass lid if possible to view
• But cook for 1 minute to the egg start to rise and stir
• Cover the eggs again and turn the heat to low and flip the eggs over and recover and turn heat down to low and let it finish cooking thoroughly
• Uncover and add water on low heat and wait one minute to the dish is completely cooked
• After 1 minute turn off the heat and set the pan aside for 1 minute so it completely cooks the eggs
• While the eggs are cooling dice up one tablespoon of honey crisp apples and quarter inch slices make sure you core out the toxic seeds
• Take your pomegranates and separate the seeds from the fruit and rinse
• Serve one tablespoon of the cook eggs for serving
• And serve up two tablespoons of the cooked veggies on the other side of the dish
• Then add in four or five slices of apples on the side of the serving dish
• Garnish the dish with a few of the pomegranate seeds or any other seasonal fruit and serve