It is Friday and I am looking forward to the weekend! Although I do not have a lot of plans, this omelette will definitely be on my menu for breakfast-it is quick, easy, packed with protein, contains no carbs, and is a great start to the day. I love the taste of fresh, raw baby spinach or Swiss chard, but it can be pre-cooked with preferred.
This recipe yields one large omelette:
1 tablespoon butter
15 ml milk
salt and pepper to taste
5-6 leafs baby spinach, finely chopped
1 tomato, finely diced
1/4 cup mozzarella of white cheese of your choice
Melt the butter in a large pan over moderate heat. Whisk the eggs and milk together and add salt and freshly ground black pepper to taste. Lower the heat and add the whisked egg to the pan, and place a lid on the pan. Cooked covered for 8-10 minutes or until the egg on top is almost done. Add the Swiss chard, tomato and cheese to one half of the omelette and flip the other half over it to form a half moon shape. Cover again, and cook for another 2-3 minutes until the cheese starts to melt. Remove from the heat and serve.
After all the excitement and over-indulgence of Valentine’s day and chocolate for breakfast, I had to return to the straight and narrow this morning- no carbs, some veggies and lots of protein. I did spoil myself with some crispy bacon bits though, but it can be left out for a healthier, vegetarian option. It makes for a filling, but light breakfast and a great start to the weekend! And of course, it offers a great lining for the wine tastings that are to follow….
This recipe gives 2 portions:
2 large, free range eggs
15 white spirit vinager
6-8 spinach leafs, finely chopped
60 grams bacon bits
1/4 wheel feta
Heat a dash of olive oil in a large pan, and add the shredded spinach. Let the spinach wilt (it might be necessary to add a dash of water) and set aside. In the same pan, fry the bacon bits until crispy.
Bring a medium pot of water to boil with the tablespoon of vinegar. Gently break the egg into a teacup and “pour” into the boiling water. For a medium soft egg (pictured above), boil for precisely 3 minutes with the lid on. If you want it a bit harder, boil for 3 and a half minutes. Remove with a slotted spoon. Arrange the spinach in a plate, cover with feta and bacon and place the egg on top. A healthy, very low carb, high protein breakfast that can be prepared in 10 minutes!
Another weekend breakfast recipe! This recipe has been adjusted and made up over the years from so many other flapjack recipes that it has almost taken on a live of its own. Last weekend I made the flapjacks with cumin and served them with poached eggs. This morning I decided to go the sweet route and added a touch of sugar and cinnamon. I don’t know how healthy this breakfast is, but it was absolutely scrumptious!
Enough for 2 to 3 portion (and of course the recipe can be doubled if so desired!)
For the apricots:
Switch the grill on for the the oven. Half the apricots (I used 1 1/2 apricots per serving), remove the pip, and place half a teaspoon of honey in the middle of the halved apricot and place on a greased baking tray in the oven. Grill until the honey is runny and the apricots start turning golden. Remove from the oven.
For the flapjacks:
1 cup whole wheat flour
1/2 cup uncooked oats
2 tablespoon sugar
1 teaspoon baking powder
1 tablespoon cinnamon
pinch of salt
1 cup milk
1 tablespoon melted butter
1 tablespoon cooking oil to fry
Whisk the egg in a mixing bowl, add 1/2 cup milk and the melted butter. Whisk everything together. Slowly add all the dry ingredients whilst mixing after each addition. I usually start with the flour, followed by the oats, sugar, cinnamon, baking powder and the salt. Add the rest of your milk and mix together until the dough has a runny consistency.
Heat the oil in a large pan over moderate heat and place heaped tablespoon dollops of dough in the pan. They are ready to be flipped once you see bubbles forming on the surface of the flap jack. Turn once and fry for another 3 minutes or until brown on the other side. Serve warm, covered with apricots and melted honey!
There are few things as nice as lazing around over the weekend and actually having time to make and eat breakfast. Weekend breakfast is the one meal that I really try to concentrate on the carbs present, because we cheat throughout the week with quick muesli or rusks on the run. Also not being the greatest fan of bread, I generally try to serve my breakfast without having to rely on filling up on bread. Here is a recipe for perfectly scrambled, herby cheesy eggs that can be served on rye, or with fresh tomatoes and some cold meats or other veggies if preferred. This serves 2
3 fresh eggs
1/2 cup of milk
salt and pepper to taste
1 tablespoon butter
1 spring onion
3-4 leaves fresh basil
2 tablespoon fresh, chopped parsley
1/2 cup grated Gouda or cheddar
1 tablespoon grated Gruyère or parmesan (optional)
Melt the butter in a pan over moderate heat. In the meantime, whisk your eggs, milk, salt and pepper and parsley together together. Chop you spring onion and fry for 2 minutes in the pan, then add you egg mixture. Cover the pan with a lid. Let it cook through and solidify like an omelette, and add your chopped basil and cheese. Now try to flip over as much of the egg as possible (again like an omelette) to cover the cheese, close the lid and give another 2-3 minutes. remove the lid, mix through with a spatula and serve! I topped mine with parmesan and freshly chopped chives.