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Sundays breakfasts are heavy in this household because almost always, breakfast is in fact, brunch. We eat around 10-11am and have lunch around 2-3pm if we don’t have anywhere urgent to go to.
For today’s heavy breakfast, Vegetable Omelette was the way to go since we had the ingredients for it (meaning whatever is left in the fridge goes in the pan kind of cooking).
Ingredients:
- 2T olive oil
- 4 medium size sliced tomatoes (seeds removed but the juice was strained)
- 1 big size sliced onions
- 5 pieces native garlic, chopped
- broccoli florets
- 2T liquid aminos
- 5 eggs, beaten
Procedure:
- Slice, dice and chop the tomatoes, onions and garlic.
- Heat the olive oil in a pan and cook the tomatoes, onions and garlic. Season with a little salt and pepper.
- When the three ingredients are a bit soft (but not too soft for something to chew on), add the broccoli florets and cook for a couple of minutes. Season with a little liquid aminos.
- Add the eggs and cook covered till the eggs are not runny.
What I do is to stir the eggs halfway through cooking because the kids don’t like “pizza omelette” or the flat/folded omelette. When the eggs are almost done cooking, I turn off the stove, cover the pan and just leave it for a minute or two to cook through. I use the stove’s heat to continue cooking the food.
Serve warm.
This Vegetable Omelette was served with brown rice.
NOTE: You can add other vegetables as well like zucchini slices, bell peppers, sliced mushroom, etc. You can also opt to “fold” the omelette with the vegetables inside.
I find this way of cooking scrambled omelette easier which is what the kids like anyway.
The kids had this with Cookies and Cream smoothie. Recipe to be posted ASAP.
