Baby swiss chard omelette

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

3 eggs

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.

Perfectly scrambled cheesy eggs

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.