Get to the Toasted Owl for a quirky atmosphere and delicious menu options for all with two convenient locations plus dog friendly patios. Flagstaff’s Toasted Owl offers gluten free, vegetarian and vegan dish options made with loving care and filled with fresh veggies. Toasted Owl breakfast specialties range from breakfast tacos, spinach salads to chai spiced pancakes and the featured Flagstaff Omelet.
Adventure Pro Magazine listed the Toasted Owl as their breakfast choice for our cool mountain town. The Flagstaff Omelet will keep you going all day because this omelet folds in lemon chicken, chopped bacon, cheese combined with a pinch of fresh thyme and roasted garlic all topped with fresh avocado slices and drizzled with creamy balsamic dressing. Here is the recipe to make it home or order it up for your next breakfast.
INGREDIENTS
• 6 oz eggs mixed with of half n half
• 2 oz of diced lemon chicken
• 1 oz bacon chopped
• 1/4 sliced avocado
• 2 oz shredded cheddar
• 25 oz fresh kale
• 1.5 oz creamy balsamic
LEMON CHICKEN
• 1 skinless boneless chicken
• 1 whole lemon halved zest and juiced
• pinch of fresh thyme
• 1 clove roasted garlic
• 1/4 cup olive oil
• salt and pepper to taste
LEMON CHICKEN
Marinate in a bag one hour or overnight.
Bake at 325 degrees 45 minutes.
OMELET
Scrambled eggs go into hot pan 8-inch fry pan with 1 tbs of olive oil.
When eggs are solid fold the bacon, chicken, cheese, into eggs and fold over.
Place on top of bed of kale and top with fresh avocado slices and drizzle creamy balsamic dressing over the top.
