Tag Archives: omelet

Journey Journal: Days 152-153

Day 152: Saturday, June 1, 2013

Day One of Gluten-Free, Dairy-Free June! So far so good. Started with breakfast of a two-egg omelet with roasted tomatoes and garlic and caramelized onions, a glass of orange juice, and a press of coffee with coconut milk. During the morning, Bryan and some of our guy friends helped out on a yard work project at Frontline Missions. So to thank them for their hard work, we grilled them a lunch of teriyaki chicken thighs and shrimp, and grilled pineapple. I tossed together a spinach salad, and they shared a loaf of sourdough bread from Simple Gifts–Old World Artisan Breads (made by our friends Dave & Cathy Miller–I did not have a piece because I knew if I said “I’ll start gluten-free tomorrow” that tomorrow would never come). After lunch, the guys played a game and I took a nap. After my nap, I went on a 5 mile walk/run. It was just what I needed to get my mind ready for worship on Sunday. Then for dinner I heated up some leftover steak, caramelized a red onion, and threw it into some corn tortillas with some spinach. Then I cooked up a sweet potato with some garlic, thyme and tarragon.

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Day 153: Sunday, June 2, 2013

Grabbed a banana and some orange juice on our way out the door for church. For lunch, Bryan made us “breakfast tortillas” with scrambled eggs, sautéed spinach and mushrooms, salsa, and bacon in corn tortillas. Delicious! Did a workout video for about an hour. Then for dinner, we made a chicken teriyaki stir-fry with jasmine rice, carrots, mushrooms, daikon, and broccoli (I topped mine with a little bit of chopped cashews). We steeped a pot of Oolong tea and turned on some classical music as we listened to the raindrops and rumbles of thunder outside. A good ending to a good weekend.

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Recipe: Organic Veggie Omelet

Organic Veggie Omelet with Homemade Hearty Sourdough Toast

Serves 2.

Ingredients:

  • organic olive oil (mist or about 1 tsp.)
  • 1 medium organic carrot, thinly sliced
  • 1/4 c. organic red onion, diced
  • 2 large organic silver mushrooms, chopped
  • 8-10 organic grape tomatoes, halved or quartered (depending on size)
  • 5 organic eggs
  • 1/4 c. organic whole milk
  • salt, pepper to taste
  • 2 oz. of your favorite cheese (we used gouda with mustard seed)
  • 2-4 Tbsp. fresh organic parsley leaves, chopped
  • 2-4 Tbsp. fresh organic cilantro leaves, chopped

Instructions:

  1. Spray omelet pan with organic olive oil. Heat to medium heat.
  2. Add chopped veggies and sautee for 5-7 minutes.
  3. Meanwhile, beat eggs and milk together with salt and pepper.
  4. Reduce heat to medium low and pour eggs over veggies.
  5. Add cheese and let cook through for 5-7 minutes. (Tip: Run your spatula along the outside edge of the pan to release eggs from edges of pan; tilt pan towards released edge so the liquid egg on top runs under the portion your loosening.)
  6. Fold in half or scramble.
  7. Top with freshly chopped cilantro and parsley.
  8. Serve hot.

Not seen: Fresh hot coffee and my friend Shannah! So good to hang out with her! When I plated our breakfast, Shannah remarked, “Yum! That looks like something I’d see on a blog I read.” She was referring to my blog. So, of course, I had to take a picture. 🙂

After our brunch, I met my friend Jan at the gym for her first post-baby workout! She was so excited to finally be released to workout and I was so excited to have my workout buddy back! 🙂 Now for some chicken and black bean chili in a leftover sourdough bread bowl and off to run Saturday errands before Bryan wakes up for our evening meal.

Cheddar Basil Omelet Cups

When filling cups, pour just below the rim so it doesn't overflow before it sets up.

Ingredients:

  • 8 all-natural eggs
  • 1/2 c. organic milk
  • 1/2 c. organic sharp cheddar cheese
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • kalamata olives, optional

Instructions:

Preheat oven to 350F. In medium size bowl, whisk eggs, breaking all yolks. Add rest of ingredients (except the olives) and continue whisking. Spray or brush oil in the muffin tins (24 mini muffins or 12 regular muffins). Pour or ladle  egg mixture into muffin tins. If desired, top each muffin with one kalamata olive. Bake till golden brown (about 10-12 minutes for the mini muffins and 17-20 minutes for the regular size). Loosen edges of each “muffin” and dump out. Cool slightly and serve warm. Perfect for a brunch with friends, a snack, or breakfast. I made half with olives for me and half without for Bryan.

Cheddar Basil Omelet Cups

So Long, Meatless May, and Thanks for All the Fish!

Yesterday marked the end of Meatless May. It was a good experiment. I didn’t lose any weight, but I did drop body fat % and I got a compliment that my skin was “just glowing,” which I assume is due to the increased Omega 3s from the extra fish I ate.

So, what did I learn? That it’s fun to eat fruits and veggies and that I need more fish in my diet on a regular basis. Am I going to keep it up? No, I’m going to eat lean meats, but I will continue to eat an increased amount of fresh fruits and veggies, whole grains, and fish.

So, this morning, I started with a “Build Your Own Omelet” from Camille’s Sidewalk Cafe. Pick one meat, one herb, 3 veggies, and one cheese. I got 2 eggs with spicy chicken breast, rosemary, spinach, onion, and feta and a slice of wheat toast. It was delicious!

Lunch is leftover fish and shrimp from last night’s cookout and some lobster mac n cheese. I’ll be sure to eat this AFTER I workout on my lunch break. I forgot my tennis shoes, so I guess I’ll be doing yoga in the gym today. 🙂

Happy June!

A Beautiful Ending: Spinach Garlic Omelet with Dill Havarti

I got off work early for my long Easter weekend, so I went antiquing with Bryan’s mom. Then we came back to her place for a wonderful cup of Gevalia Cafe Sperl coffee.

I came home and went on a 2.5 mile walk with my good friend Jan. We’ve been working out together for over a year now and I don’t think I’d be able to stay on track without her.

Then I made a delicious Spinach Garlic Omelet with Dill Havarti.

Spinach Garlic Omelet with Dill Havarti

Cook spinach according to package instructions. I used Cascadian Farm Organic Chopped Spinach. Drain and reserve 1/2 c. for omelet. Save the rest for another dish. Saute 1 clove minced garlic in 1 Tbsp. butter (or olive oil) on Medium low heat. Add 3 beaten eggs, and don’t touch. After several minutes, top with cheese and spinach. Gently fold in half, and continue to cook for 3-4 minutes, covered. Serve hot. I served mine with a homemade sourdough roll.

A nice hot bath, some relaxing music, and a good night’s sleep await. Tomorrow will be a busy day, planting blueberry plants, meeting with a jewelry client, a good workout, Good Friday service, and a movie with a friend. Good night!