Adventures in Omelettes: The Brusslette
I was jonesin' for an omelette. I normally drink my juices in the mornings, but today, I wanted to taste a little more than just juice. I had gotten up early enough for my walk, but I felt the hunger pangs just as I got to the track to start walking. So by the time I was done, I had worked up a bit of an appetite.
So I decided that I was definitely going to make an omelette...right after I hooked up my cats. I had to. As soon as I pulled out the turkey bacon to cook, they started whining. Now, they think that they like turkey bacon, but I've given them some before, prior to cooking it, and because they were whining and begging, just like today.
They didn't like it, but see, they think that it's sliced turkey, which I have also given them in the past, and they like. I guess the scent seems similar to them. Needless to say, I had to give them a treat prior to giving myself one, but I'll save that mixology for another time.
Deciding On A New Mix
So after I got the cats hooked up and out of the way, I was looking at my veggie choices in the frig. Because of all my juicing, I had used up most, if not all of my kale; which I try to reserve for my juicing anyways, so I never even checked the freezer for it.
I'm sort of past the point of using tomatoes in my omelettes. These days, I'm always looking to try new and different veggies in them. I figure, if it works in an omelette, it'll work in just about anything else I dream up.
Upon checking my refrigerator, I was debating on using the bok choy, but then I realized that I had some brussel sprouts in there...an unopened bag of them. It had to be that; and since I love brussel sprouts anyways...I grabbed that bag, along with the usual suspects. For good measure, I decided to throw in one more variable, more for color than anything else. I had my mix.
It came out quite good. The nutritional value makes it seem as though it is high in salt, but I rarely even add any seasoning to my omelettes because mix sort of seasons itself. The mix is just good like that. I took the regular amounts listed for a serving of each item on my list, however, I didn't use a full serving of all items, so bare that in mind.
Making the Mix
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- 4 Brussel Sprouts, quartered
- 2 eggs, scrambled
- 1/4 cup milk, soy or rice
- 1/2 cup sweet onions, diced
- 1 garlic clove, minced
- 1/8 sweet red bell pepper, diced
- cheese, grated, shredded
- Wash all veggies first. Dice the onions and quarter the brussel sprouts after cutting off the core at the bottom. I typically use coconut oil and olive oil together because usually, the coconut oil has a strong flavor, and I'm trying to offset it. Plus, the coconut oil tends to smoke easily in the pan when it's hot. Mixing the olive oil with the coconut oil tends to resolve that issue. So mix those two first, swirl them together in the pan, and then put your diced onions and brussel sprouts in to begin to cook, stirring frequently.
- I used a garlic press to mince the garlic and added that to the mix. Cut one quarter of the red bell pepper, and half it. Use just that half, but half it again 1-2 times so that its small enough to be almost diced sized. Stir fry this mixture until the brussel sprouts are soft. You can even break them apart a bit while they are cooking.
- Open the two eggs into a separate bowl and add the milk. Scramble with a fork until completely scrambled and pour into the pan. Swirl the eggs around in the pan until all the vegetables are completely covered, then put back on the stove. Add the shredded cheese of your choice. My choice is usually a mix of the Kraft Mexican variety. Once the omelette starts to bubble, cut in half, and fold each half respectively. Wait about one minute, and flip on the other side. Plate and serve.
|% Daily Value *|
|Fat 19 g||29%|
|Saturated fat 10 g||50%|
|Carbohydrates 134 g||45%|
|Sugar 22 g|
|Fiber 10 g||40%|
|Protein 34 g||68%|
|Cholesterol 44 mg||15%|
|Sodium 360 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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