Omelet de Artisano & Fig Stravagante

Ingredients:

  • eggs
  • egg whites
  • spinach
  • red cabbage
  • 1 jar salsa
  • 3 oz. shaved Parmesan
  • fresh figs (package of 6)
  •  1-2 oz. Prosciutto Italiano
  • Balsamic reduction or glaze

(Balsamic glazes such as the 8.5 oz. bottle of Monari Federzoni Glaze With Balsamic Vinegar of Modena can be found in specialty grocery stores such as Uncle Giuseppe’s or Lombardi’s Market. Some local grocery stores may also carry it.)

Items That You Will Need:

  • Regular frying pan
  • baking sheet/pan
  • Nature’s Promise Olive Oil Spray

Instructions:

Women: Omelet & Figs:

Omelet de Artisano:

  • Whisk 1 whole egg & 1 eggwhite, 1/4 cup chopped spinach, 1/4 cup shredded red cabbage, & 1 tbsp of salsa.
  • Lightly spray a frying pan with Nature’s Promise Olive Oil Spray.
  • When the olive oil is heated, pour the whisked eggs & veggies into the pan, and cook thoroughly on one side, and flip.
  • Add 1 oz. shaved Parmesan in the center of the omelet, and fold over, twice.
  • Place on plate, & add an additional tbsp of salsa over the center of the folded omelet.

Fig Stravagante:

  • Pre-heat oven to 375 degrees.
  • Slice 3 fresh figs into halves, & place on a baking sheet/pan.
  • Shred 1 oz. Prosciutto, & place the shredded pieces upon the fig halves.
  • Place 2 oz. of shaved Parmesan evenly upon the shredded Prosciutto.
  • Place in the oven & cook for 7 minutes.
  • Remove the baking sheet/pan, & drizzle the Balsamic Glaze over the figs.
  • Place on a plate, & serve with the omelet.

Men: Omelet & Figs:

Omelet de Artisano:

  • Whisk 1 whole egg & 3 egg whites, 1/2 cup chopped spinach, 1/2 cup shredded red cabbage, & 2 tbsp of salsa.
  • Lightly spray a frying pan with Nature’s Promise Olive Oil Spray.
  • When the olive oil is heated, pour the whisked eggs & veggies into the pan, and cook thoroughly on one side, and flip.
  • Add 2 oz. shaved Parmesan in the center of the omelet, and fold over, twice.
  • Place on plate, & add an additional 2 tbsp of salsa over the center of the folded omelet.

Fig Stravagante:

  • Pre-heat oven to 375 degrees.
  • Slice 6 fresh figs into halves, & place on a baking sheet/pan.
  • Shred 2 oz. Prosciutto, & place the shredded pieces upon the fig halves.
  • Place 2 oz. of shaved Parmesan evenly upon the shredded Prosciutto.
  • Place in the oven & cook for 7 minutes.
  • Remove the baking sheet/pan, & drizzle the Balsamic Glaze over the figs.
  • Place on a plate, & serve with the omelet.

This recipe may be used as Meal 1 on the Remedy Recipes format. Remember, as a rule, we keep fruit only in Meal 1.

This is a breakfast that I enjoy making on Sundays. We love omelets, & figs are one of my favorite fruits. I grow 3 different types of figs in my garden, the traditional Purple Fig, the White Fig, & the Brown Turkey, (Tacchino Marrone.) All are from Sicily. Figs are still in season right now, and most grocery stores will have some fresh traditional Purple Figs available. Our  Fig Stravagante is a delicacy that’s full of flavor, so savor every bite, and eat them slowly. The omelet is also delicious, and you may use either mild or spicy salsa, depending on your taste. The crunch of the red cabbage gives the omelet some extra body, & the spinach provides some great nutrients & color. The salsa is a great addition, because it means that we don’t have to chop peppers & onions. We hope that you enjoy this tasty breakfast recipe, and that it becomes one of your favorites as well.

Mangiare, Piaccia! Eat, Enjoy!

P.S. Have a Happy Thanksgiving with family & friends!!!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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