4 grape tomatoes
¼ of Kalamata olives
¼ of artichoke hearts
¼ cup of Feta cheese
¼ of cilantro
2 tablespoons of CannaKit Infused Butter
2 tablespoons of olive oil
It is important to get the eggs down to room temperature prior to cooking. Let them sit out at least 30 minutes.
Crack your eggs and put them in a bowl.
Add salt and pepper to taste, then whisk the eggs until they are one uniform color. Let them sit for 10 minutes.
Cut your grape tomatoes in half, as well as coarsely dice your Kalamata olives, artichoke hearts, and cilantro.
Put a skillet under medium heat, then add the olive oil.
Add the tomatoes, Kalamata olives, and artichoke hearts. Cook them until they are warm throughout, and once done set them aside.
You can use the same skillet and add the CannaKit Infused Butter.
Whisk the eggs one more time and continue whisking as you pour them into the skillet.
Stir eggs constantly, pause to let the eggs heat slightly and then continue to stir.
Once the eggs start to firm up, you can add the tomatoes, olives, artichoke Hearts and Feta cheese.
Fold the omelette in half and add salt and pepper if needed. Once both sides are browned then you can plate it. Garnish with Cilantro.
Serve and Enjoy!
For a Printable PDF version- Click Here!