A vegetarian breakfast that’s the bomb!
Those who know me, know that breakfast is my favorite meal of the day. No matter what time of the day, I’m always up for breakfast food. Breakfast time? Great! Lunch time? Great! Dinner time? Even better!
I don’t always have the patience to cook up something scrumptious. My stomach just can’t wait. When time permits, I am capable of creating something incredible. It always tastes great and is usually good for me. My bacon, sausage and ham sides have been replaced with different vegetables. I’ve learned to incorporate vegetable into every meal to substitute for meat or even the starches. To be honest, I feel great.! The same concept has been applied to some dairy products that I used to love. Cream cheese has been replaced with avocado spreads. Breakfast meats have been replaced with mushrooms, olives or even kale. You get the idea.
I am continuously educating myself to eat better. I’m also attempting to educate my family as I go along my food journey. Together, we’ve learned to make good food choices in life and that’s important to me.
Did you know that kale is low in calorie, high in fiber and has absolutely no fat, meaning zero fat? One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. Onions are low in calories, low in sodium, and contain no fat or cholesterol. Furthermore, onions contain fiber and folic acid, a B vitamin that helps the body make healthy new cells. Olives on the other hand do contain fat, but it’s the healthy monounsaturated kind that good for us.
This weeks’ creation is my newest master piece with ingredients that spark your taste buds and give you a kick you’ll need to start your day!
½ cp. fresh kale
½ cup onion – sliced
1/3 cp. black olives or olives of your choice
Juice of half lemon
Sprinkle Cheyanne Pepper
1 tbsp. Feta Cheese – crumbled
Coconut Oil – for frying
Sm. bunch dill
In a medium size skillet, preferably cast iron, heat a drizzle of coconut oil and throw in the sliced onions. Try to slice the onions thin but not see through. Saute about a minute or so and add the Kale.
Sauté the onions and kale another few minutes and add the olives, salt and pepper.
Mix all ingredients well and sauté another few minutes, until the onions have caramelized.
Remove from skillet and wipe the skillet clean with paper towel. There’s no need to wash the skillet because we’ll be reusing it for the eggs.
In a bowl, whisk two eggs and fry on each side about a minute or two without mixing the eggs. The eggs should look like a big pancake. Try to flip the eggs without breaking them.
Once you’ve flipped the eggs, place all kale, onion and olive mix on the eggs. Carefully, using a spatula, fold the omelet into half and remove from skillet right onto a plate.
Cut up half the mango and half of avocado and place on plate along with the omelet. Sprinkle with lemon juice, salt, pepper, Cheyenne pepper and dill.
Add crumbled feta cheese to the top of the omelet with an herb of your choice and breakfast is served!
Recipe & Photo By: Ida L.