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World Egg Day

November 23, 2017

So, for World Egg Day we celebrated with a family omellet and kale with onions, mushrooms and bacon!

 

Omellette:
6 eggs, well-beaten
1/4 cup milk
Handful of sharp cheddar cheese
Salt and pepper to taste 


Butter or ghee for the pan

Mix all ingredients in a bowl. Preheat grill/broiler to 200C/400F. Heat a heavy-bottomed saute pan (with an oven-safe handle) over med-high heat, add butter.

When hot, pour egg mixture into pan and cook until the bottom seems done - it will start to pull away from the sides of the pan. Turn off heat, then move the pan under the grill/broiler and cook until browned on top (won't take long). This recipe served three - basically 2-3 eggs per person is right.

To remove the dairy - use coconut oil or olive oil instead of butter and use a milk alternative.

 

Kale:
Olive oil
1 onion, sliced 
4 rashers of nitrate-free bacon, sliced or diced
1-2 handfulls of sliced mushrooms (oysters are good)
4-6 cups of chopped kale

 

Heat oil in a large pan, add onions and cook to your liking. Put bacon in the pan and cook through, then add mushrooms (add more oil if needed). After a couple of minutes add the kale and give it a good stir. Cook the kale - only a few minutes will due - then turn off heat.

 

Serve with the omellette and top with homemade chutney or tomato sauce/ketchup.

 

To make the kale suitable for vegetarians substitute temphe for the bacon.

 

Enjoy - N x

 

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