Art Rodrigues works at the omelet station of St. Mary’s University’s Diamond Back Cafe. Here he demonstrates how he makes the famous loaded omelet.
Ingredients: (may change to taste)
- 1 cup spinach
- 1 cup diced red and green bell peppers
- 1 cup diced mushrooms
- 1 cup sliced grilled chicken
- 1 cup diced tomatoes
- 2 eggs (beaten)
Heat stovetop or pan to medium-high heat and spray with non-stick cooking spray. Pour eggs in pan or on flat stovetop. Cook eggs until form enough to flip. Flip eggs and add desired ingredients. Ready to serve when there is no visible liquid.