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Omelet

Hayley and I love breakfast. In fact, we’ve proclaimed it as our favorite meal of the day on several occasions. Perhaps it is partly because of the post-gym ‘high’, but we really do enjoy all the familiar flavors of breakfast. The aroma of (SWP) decaf coffee in the air, eggs frying in coconut oil, bacon, fresh salsa, runny yolks, perfectly ripe avocados… I could get poetic about the sensory experience that is breakfast. Seriously!

Today’s breakfast remix came to me on one of those days when my routine breakfast seemed unappealing. We had some seasoned taco meat on hand, some eggs, and some fantastic salsa from Trader Joe’s. In addition, we also had some of our chimichurri left over as we had made it the previous day for the blog. In my mind, I envisioned a breakfast infused with some great flavors and set to work. I perfected the art of making (and flipping) an omelet back when I lived in Washington DC. Omelets were a favorite post-workout meal for me back then, so using that knowledge as a basis for this dish was easy.

Ingredients:

  • 3-4 omega 3 eggs
  • 2/3 cup taco meat
  • 1/2 cup broccoli (chopped)
  • 1/3 cup onion (chopped)
  • chimichurri, salsa, and avocado – for garnish

Process:

  1. Heat skillet over medium heat.
  2. Saute broccoli and onions in coconut oil until tender (about 5 minutes), then set aside.
  3. Wipe out skillet, re-oil.
  4. Mix 3-4 eggs in a bowl until yolks and whites are combined, then pour into a freshly oiled, medium hot skillet. Make sure eggs are evenly distributed.
  5. Pour taco meat, broccoli and onions over half of the eggs. The other half will be folded over when the eggs have cooked a bit.
  6. After 3-4 minutes, the omelet will be ready to flip. You can use two spatulas (or forks) to flip it, or a bold flick of the wrist.
  7. Let cook for another 3-4 minutes, then remove from heat and serve.
  8. Top with slices of avocado, some salsa, and some of our chimichurri if you have it.

We have been enjoying eggs this way for breakfast for a couple weeks now, and have welcomed the change. This omelet was a great way of taking familiar ingredients and creating something new. You can do the eggs over-easy, or scrambled and still enjoy these flavors. Get creative, let your inner chef loose, and have fun.

As always, enjoy!

COMMENTS

  1. February 3, 2011

    This could be mexican, but definitely not a spanish omelette.

  2. February 3, 2011

    Most Spanish omelets have potatoes in them. We've decided to substitute some extra vegetables in their place. Most spanish omelets have onions, peppers and tomatoes in them – all of which are present flavors in the dish.

    Here are some Spanish omelets on Cooks.com – you'll see that many of the flavorings are present in our dish. http://www.cooks.com/rec/search?q=spanish+omelet

  3. February 4, 2011

    Hey this is a great site! Just found you guys through Foodgawker. I can relate to Hayley and the way she grew up. I work in a wellness centre where we promote the primal way of living (mostly following Mark Sisson) and it's revolutionized my cooking! I'll be following you from now on, take a peek at my site if you have time: http://www.innerbliss.ca. Thanks for the great recipe ideas, I'll be sharing them with everyone I know!

  4. February 7, 2011

    I like your site, I´m learning a lot about combinations.
    But, as Spaniard, I have to said that this is not an spanish omelette. Potatoes are absolutely basic in that concept. In fact, we call it "Potato omelette" ("Tortilla de patatas"); the onion is variable – I do use it. On peppers, I think the green one is used, but I prefer without it.
    However, I would eat the omelette.

  5. February 7, 2011

    Alright, glad you guys enjoyed the omelet – we've changed the name to be more accurate.

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