Mayan Spinach Herb Omelet
1 Cup torn baby spinach
1 ½ Tablespoon grated parmesan
¼ Teaspoon onion powder
1/8 Teaspoon ground nutmeg
½ Teaspoon Mayan Wild Herb Sea Salt
Pepper to taste
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season the egg mixture with onion powder, nutmeg, Mayan Wild Herb Sea Salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Fold in half with a spatula, and continue cooking about 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Wild Herb Grilled Corn on the Cob
6 Ears of corn
6 Tablespoons of butter, softened
1 Tablespoon chopped fresh parsley
1 Tabelspoon of Mayan Wild Herb Sea Salt
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Mix butter at room temperature, chopped fresh parsley & Wild Mayan Herb Sea Salt in a small bowl. Place 1 tablespoon of butter mixture on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
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