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.

Cumin lentils and honey pumpkin salad

At the last moment last night, we decided to braai.  There wasn’t a lot in the fridge or cupboard to make up a side dish (it being almost the end of the month).  That, for me, is the perfect challenge and a great opportunity to be creative. I mentioned in a previous post that I have a lot of frozen Hubbard squash in my freezer (one Hubbard and two people means at least 4X 500 grams frozen portions of squash that takes a while to work through).  Some lentils, and beautiful baby Swiss chard from my garden plus a basil vinaigrette as well as the squash does make the salad!

A perfect companion to grilled mustard pepper steak, or as a meal on its own. This salad really stole the show and can easily serve four.

3/4 cup brown lentils, cooked

1 tablespoon roughly grounded cumin

1 tablespoon roughly ground coriander

2 tablespoons olive oil

350-400 grams cubed cooked squash

2 tablespoons heated, runny honey

8-10 leafs baby spinach/ Swiss chard

Parmesan slivers and chives for garnish

Preheat the oven to 200 degrees Celsius. Place the cooked, cubed squash in a greased baking tray and drizzle with olive oil and honey.  Flavour with salt and pepper to taste. Grill for 30-40 minutes until golden brown. Remove for the oven, and allow to cool.

In the meantime, heat a dash of oil over moderate heat.  Add the cumin and coriander and fry for 1-2 minutes. Add the lentils and fry for another 5-8 minutes. Remove from the stove, and allow to cool.

Basil vinaigrette:

50 ml olive

50 ml balsamic vinegar

1 tablespoon honey

5 ml white wine vinegar

salt and pepper to taste

2-3 tablespoons fresh, chopped basil

Mix all the ingredients together, and whisk well.

Assembly of the salad:

Rinse the baby spinach/chard and place in a salad bowl. Add the cooled pumpkin and lentils and drizzle with the vinaigrette. Toss lightly and serve immediately.