There are few things that beat the aroma of breakfast. Especially with the fragrance of a fresh pot of organic coffee and our beefy organic vegetarian omelet simmering in the pan.
Before we get to the details, just a quick disclaimer. We don’t claim to be any kind of culinary expert. We’re just sharing what we like to eat. Occasionally this may be very experimental.
Since this is a blog about all things greeny, please assume that you should use organic products and ingredients wherever possible 🙂
- 3 eggs
- 50ml Organic Soya milk
- One stalk organic spring onion
- One fresh organic green pepper
- A Hand full of mushrooms
- 3 Tablespoons sesame seeds
- ¼ Tin whole peeled tomatoes
- Pinch of dry organic basil or a couple of fresh organic basil leaves
- Teaspoon organic sugar
- Salt and pepper to taste (we use Himalayan salt)
- Coconut oil
- Chop green pepper in small chunks and slice the mushrooms. Fry this in a separate pan to taste. We like to caramelize it slightly
- Add the sesame seeds at the end and fry for a ± 1 minute
- Add the sugar
- When the sugar is nicely caramalised add chopped whole peeled tomatoes and let it simmer in the pan for ±5 minutes
- If you are using dried basil, you can add it now, but if you are using fresh basil, sprinkle the leaves over the omelet at the end.
- Mix the soya milk and eggs
- Chop spring onions and add to the egg & soya mixture
- Pour mixture in a warm, well-oiled (with coconut oil) pan.
- When the mixture is almost cooked through, add the filling and spoon it over one half of the omelet. If you are inclined to it, you can sprinkle over a handful of organic cheese.
- Now flip the ‘empty’ half over the topping and leave for a minute or two.
- Carefully loosen the omelet from the pan with a spatula. Dish up. Enjoy!
This is normally enough for me and my husband to share with a few slices of home made bread and organic coffee. Konings kos.