Thursday, October 11, 2012

Our New Favorite Breakfast

So we really like a good breakfast around here.  We just don't do cereal here and in many ways it can be cheaper.  Look at the cost of cereal and then check the cost of eggs.  Eggs fill you longer and are better at keeping your blood sugar levels constant so you don't have those mid-morning munchies striking.  I checked out a book from the library this week called Primal Blueprint Quick and Easy Meals by Mark Sisson and Jennifer Meier.

One recipe included spaghetti squash mixed in with your eggs to make an omelet.  That sparked my imagination and I started using what was in my fridge to create the latest and greatest omelet.  Here's what you need:

  • 1 cup cooked spaghetti squash
  • 4 eggs
  • 1 stem of fennel minced
  • 2 tablespoons minced bell pepper (I used red, yellow or orange)
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil or bacon grease
  • 1 green onion, minced
  • 6 leaves of basil, minced
  • 5 or 6 black kalamata olives minced
  • a handful of grape or cherry tomatoes, diced
  • Salt and pepper to taste
Heat olive oil in a frying pan and add fennel, bell pepper, garlic, and green onion.  Fry for 2-3 minutes until fennel and bell pepper are tender.  In a large bowl mix squash and eggs.  Pour over heated flat griddle or pour half into clean frying pan (then you need to do the process twice).  If you use the griddle I use the spatula to separate it in half once it's cooked partway and then using 2 spatulas I flip my omelet so it cooks through.  In a fry pan you just need to place a lid over the top to cook it through.  Once the egg mixture is cooked mostly through add cooked veggies, basil, salt, pepper, olives, and tomatoes.  If you've used a griddle you're done at this point but if you're using a frying pan it needs to steam for awhile so the eggs are fully cooked.   Fold over and Enjoy!

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