Boost Your Breakfast With This Antioxidant Rich Omelette
Hello, friends. Kim Dykeman here from the Millennia TEAm.
As I am writing this, the landscape of our world is drastically changing. At present, my husband, myself, and my daughter (who is currently in college) are all working or learning from home. If you could look for a positive in all this, it would have to be the connectiveness we are now experiencing. In the not-so-distant past (like a week ago!) we were similar to many households, busy with our own day-to-day stuff, and our daughter was attending school in another province. All that has quickly changed.
We are also acutely aware of our health, and all things health related. Perhaps more so than at any other point in our lives. We want to do all we can to help our immune systems prepare for whatever may come.
In the interest of full disclosure, I am an addict of the show Master Chef Australia. No, I am not a chef. Yes, occasionally you can find me speaking with an Australian accent preparing food in my kitchen 😊
Yesterday morning, while we were working at our makeshift office in the dining room, it occurred to me that there was no reason I couldn’t make a proper breakfast. By proper, I mean not Pop Tarts, or a granola bar grabbed on the way out the door (not that there is anything wrong with that on occasion, they say it’s all about balance right?).
I’d like to share the outcome of that morning with you, in the hopes that it will inspire you to greater heights… or at least to make a really healthy omelette for yourself or someone you love.
Much Love, and Happy Cooking.
I do believe a great meal starts with really great ingredients. That being said, use what you have, and don’t sweat it.
Here is what I used:
- 1 small to medium tomato
- 2 eggs
- ½ cup of spinach
- A sprig of fresh basil (I happen to have a little plant on my windowsill, so I use it, but this isn’t a deal breaker)
- ¼ cup of shredded cheese (I used mozzarealla and cheddar, but, again, use what you have on hand. I think feta would be really good!)
- 1 tbsp of diced red onion (I thought of the onion after the picture)
- 1 clove of garlic, finely diced (about ½ tsp) You can use more if you are a garlic lover
- 1 tbsp of butter (or fat of your choice, I happen to love butter almost as much as I love Master Chef)
- Salt and pepper to taste (I used about ¼ tsp of salt, and a few grinds of fresh pepper)
- 1 Millennia TEA Cube. This is the ingredient that is pure gold. I can’t talk enough about this cube. YOU. NEED. THIS.
Whisk up your eggs, and then toss a frozen Millennia TEA cube into the eggs, so that it has time to thaw and break apart.
While the cube is “melting,” prepare your other ingredients. Slice your tomatoes, dice your garlic and onions.
Chop your spinach, and tear your basil (I read somewhere tearing is the kinder gentler way to handle basil 😉)
Shred your cheese if you’re using shredded cheese.
Using a small saute pan on medium low, saute your onions in the butter until they are transparent and soft. Add your garlic for just a min. Garlic burns easily, and looses some of its important good stuff when its cooked too long, so just a quick flash in the pan will do. Reserve the onions and garlic.
Your tea cube should have melted by now, but feel free to break it up a bit if it hasn’t completely been incorportaed. Give it a stir and then put a bit more butter in your frying pan.
Pour your egg mixture back in the pan, and put it back on medium heat. Keep pulling the egg mixture back to the center of the pan with a spatula, allowing the raw egg to fill in as you go
Once the egg has become mostly cooked, add the onions and garlic back into the pan on top of the egg mixture, and add the rest of your ingredients as well.
Here is the tricky part, (but honestly, it’s all going to taste the same, so try not to stress about this step)
Fold half of the omelette over. I’m sure there are probably a zillion YouTube videos out there on how to do this, but take a chance, it’s going to be all good mate 😊
Last but not least, slide that masterpiece onto a plate, and garnish as you like. I added avocado, but I think salsa or even some orange segments would be great. The omelette will be a bit green in colour, as the tea cube colours the egg. That tea cube also gives your breakfast super powers.