It’s a great day for an Omelette!
One of my favourite things about the weekend growing up was knowing I would get to stuff my face with a big breakfast feast on the weekend. These breakfasts always featured omelettes my dad made. Its a running joke in my family that I am incapable of making a pretty omelette. That just meant that on Saturday and Sunday morning, I hung up my apron and let Dad cook breakfast. All because I wanted an omelette!
My dad always makes an omelette every day before he left for work. The enticing aroma would always wake me up. I could smell the sauteed veggies, roasted bits of ham, and, of course, his cup of coffee! I would never be quite awake enough during the week to steal an omelette before he left for work.
Omelette Day
Saturdays were the day we ate a big breakfast with the family. I always opted for the omelette – piping hot and full of flavour!
Saturday was also the day I would wake up early (before the sun!) to go for a long run. I always had a half marathon or marathon coming up somewhere or another (not that you need to do this :-). So every Saturday I got up early, laced up my shoes, and snuck out of the house before anyone else rolled out of bed!
I would run between 10 – 20 miles, hot or cold, sunshine or hurricanes or winter snowstorm (yes, it happened once… and only once!). Saturday was the day I could get up early and see just how far my legs could take me!
My mom took this picture after my dad and I did a race on our way up to visit my sisters for the holiday. My mom is always the hero of these stories though because she always gave me my coat at the end of the race – this race was quite frigid!
Sure, sometimes I struggled with the motivation to get out of bed, but once I started running, all that faded away. The joy of being able to run would overtake me. I often got lost in my own thoughts or a favourite podcast. Getting lost meant running a mile or two further than I intended. Oops!
For the last 15 minutes, my muscles were screaming, my legs felt like concrete blocks, and my lungs burned. Then my mind would drift to the “light at the end of the tunnel”–one of Dad’s omelette.
There are always slight variations with the veggies, but the flavour, texture, and gooey deliciousness was always the same! When I felt brave, I would sprinkle a bit of my dad’s ghost pepper salt on the top. Just don’t drop the bottle of ghost pepper salt!
This breakfast gives me the protein I need to recover from my run. Its packed with vitamin rich veggies, and kept me full for the morning! It is what got me through training for so many half marathons too! It fuels me, just like everything I eat.
Here is one of my favourite variations of the omelette. Try it and let me know how much you love it!
Omelette Recipe (for 1)
Ingredients
- 2-3 eggs, cracked and scrambled
- 1 splash of almond milk
- 1 tsp of salt
- 1 tsp pepper
- 2 mushrooms chopped
- ¼ red onion chopped
- 1 handful of spinach
- 1 spoonful of semi dried tomatoes
- Sprinkle off goat cheese (here is my favourite)
- 2 tsp extra virgin olive oil
** if you’re feeling brave, a sparse sprinkle of cayenne or ghost pepper
Cooking Instructions
- Add oil to a skillet over medium heat
- Crack eggs and mix, add milk, salt, pepper and stir
- Add onion, mushroom and semi dried tomato to the skillet and cook for 2 minutes
- When veggies are cooked (onions are transparent) add egg mix to the skillet and let cook for 3 minutes (until the edges are cooked)
- Add spinach to the egg mix and cook another 2 minutes
- Sprinkle in the goat cheese to the egg mix
- When the eggs are cooked along the edges, carefully (VERY CAREFULLY) fold half the eggs onto the other half as if making a sandwich. Don’t worry, if it breaks, you can join the club of queen of Deconstructed Omelette making!
- Heat for another few minutes until the eggs are cooked.
- Transfer to a plate and enjoy!
***Before you start cooking, turn your oven to 150 degrees. If you have to cook more than one omelette, put the cooked omelettes in the oven (on the bottom rack) to stay warm
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