I don’t want to bore you with yet another breakfast post but I just had to share this morning’s delicious treat. It really was like having dessert for breakfast!
Yesterday afternoon while I was catching up on some blog reading I saw that Kath posted about her Strawberry Banana Dough Boy Smoothie. I was intrigued by the fact that the preparation method is quite similar to that of overnight oats so I was 100% sure that I’d love it. I prepped all the ingredients last night. Kath threw everything into the blender however my blender doesn’t fit into the fridge so I combined everything in a bowl. This morning I threw everything into the blender, added a little milk and was amazed by the flavor. I adapted the recipe a little by including a bit of cottage cheese and some coconut chunks but it was seriously one of the best smoothies I’ve ever had. The consistency really was doughy (just like eating strawberry cupcake batter) and it felt like I was eating home-made strawberry Greek yogurt. Try it, I’m sure you’ll be addicted!
Now on to lunch. Yes, my day has been very successful so far because my lunch was another winner! Since I spent most of the morning studying I walked into the kitchen aimlessly looking for something I could have for lunch. I quickly decided to make myself an omlette since I knew it wouldn’t take forever to prepare.
As you can see I sort of overestimated the amount of vegetables that would fit into the omelette but it tasted delicious, nonetheless. I began by beating the eggs (2-3 eggs (depending on the size) or egg whites, whichever you prefer is a good portion). I seasoned them with salt and pepper and added lots of parsley for an extra burst of flavor.
In the meantime I heated up some olive oil in a pan. I sliced up some yellow bell pepper and once the oil was hot grilled it for a couple of minutes until it softened. While that was cooking I washed and roughly chopped
way too much spinach and quartered 4 cherry tomatoes. Once the bell pepper was ready I removed it from the pan and add the beaten egg to the pan.
Whenever you make omelette cook your eggs on medium to low heat otherwise the bottom will be burnt and the top will still be runny. I actually covered the pan with a lid to ensure that none of the heat was escaping. Towards the end I sprinkled some grated mozzarella cheese on top and added the vegetables.
Serve with some bread or along side a fresh garden salad for even more nutrients! And don’t worry if you’re omelette looks like it’s about to burst at the seams. I definitely won’t judge 😉
Is everyone looking forward to the weekend? I AM!!!!!!
Any fun plans? Oh, yes. Details tomorrow!