I made this for Dave this morning; it's one of his favorite breakfasts (and sometimes dinners too!) It's a great way for me to use up leftover vegies and cheeses and get in some of the 7-13 servings of fruits and vegies many nutritions now recommend. And it's a fun recipe because there are no strict instructions to follow - you can make it your own!
*1 tbsp olive oil
*few handfuls of vegies of choice (ones I often use are onions, tomatoes, yellow squash, zucchini, spring onions, and bell peppers) chopped
*if available, non-nitirate bacon or sandwich meat chopped bite-size
*4 eggs, slightly beaten
*handful grated cheese (a sharp cheddar or mild white cheese such as mozarella or farmers cheese tastes best)
*handful of fresh herbs (today I used a medley of parsley, cilantro, basil, oregano, chervil, majoram, rosemary, and thyme) finely chopped - if you have no fresh herbs, use any of the above, dried, and season to taste
*salt and pepper to taste
1) In non-stick pan pour 1 tbsp olive oil and saute vegetables until soft
2) Add eggs
3) For fresh herbs, cook until eggs almost solidified, then add fresh herbs and cheese
4) For dried herbs, add immediately after eggs and toss through omelette, add cheese just before eggs are completely cooked through
5) Can serve plain or in a wrap of choice (Trader Joe's organic flour ones are great!)
2 comments:
7-13 servings a day?! Oh dear, what amount qualifies as a serving??
Could you give us some of your herb websites?
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