One of my resolutions for this year was to continuing working on my lifestyle change and weight loss. It’s a real challenge to eat cleanly when it is so much easier to pour a bowl of Special K or hit a drive thru when things get busy. I’ve discovered it takes a conscious effort to eat correctly. No more mindless or shortcut eating.
I have gotten into the habit of eating breakfast every day (it’s easy to do once the kiddos are out the door), but I am actually trying to encourage the kids and Audley to take the time for breakfast. While I’ve not mastered the cooking on week days perfectly yet, I have gotten into the habit of cooking on the weekends and other days the kids are out of school.
I was browsing a fitness site not too long ago and saw a picture for some very appetizing & pretty deconstructed omelets.
You may wonder hat I mean by a “deconstructed” omelet, so I’ll explain. Instead of chopping & mixing all of the ingredients together in a bowl and cooking, you cook and arrange the same ingredients in a different form.
{I had to learn that term after hearing it used on my favorite cooking show, “Top Chef”.}
The whole omelet concept sounded absolutely delicious, so naturally I had to give them a try while everyone was home for the holidays.
They were super easy to make.
Ingredients:
medium eggs
1 each red & green bell peppers
1 tomato
fresh herbs of your choosing (I used basil)
olive oil
freshly ground black pepper
Core the bell peppers and slice into rings about 1/4-1/3 inch thick & thinly slice your tomato, cutting each slice in half.
Heat a cast iron skillet on medium-high heat, and add just a tablespoon of olive oil to the pan. When the pan is sizzling hot, add one of the pepper rings, placing a slice of tomato inside. Next, crack an egg into the pepper ring & over the tomato, letting it fill up (it will run over a bit). Add a little black pepper to the top.
Cover the skillet with a lid and let the egg cook, 2-3 minutes, depending on how done you like your eggs. I like mine a little runny.
Carefully scoop from the pan and serve up on a plate, topping it with fresh basil.
That’s it. Easy peasy and pretty like flowers.
My two veggie eaters loved them, my picky one just snarled her nose.
It was her loss.
What do you like to cook for breakfast?
Linking up with Foodie Friday and On the Menu Monday this week.
Fiddle Dee Dee by Jennifer Jones 
I like eggs, though veggie and egg omelettes would be a stretch for me. John would love it so I will probably make him one for lunch or supper some day. Yes, I was that fussy kid in my family. I have one of each kind of eater with my kids…the one who struggles with food and veggies is also the one who struggles with the waistline as I do. It is far better to love those vegetables!
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Jen, what a brilliant new twist on eggs! They look so so pretty! I am having a few girls for breakfast on Saturday… and I'm serving these! YUMMY!
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Egg whites, and occasionally a real egg! Love them. Not a big fan of cold or hot cereal, I did find decent wheat free and gluten free waffles and pancakes at Trader Joe's, usually I have a corn (NOT flour) tortilla with the eggs. I need to add more veggies to the eggs. xo
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What a GREAT idea! This version looks so much prettier!
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