Open-Face Omelette Pie

Start your day on the sunny side

We all know the importance of beginning your day with breakfast.

Some good, wholesome choices – like eggs, oatmeal, or other protein – are always preferred to empty carbs and caffeine.

(Though I do like some good coffee and toast smeared with jam once in a while).

The creation featured today is a veggie-packed omelette, served as a sort of pie.
Further explanation in the steps.

Ingredients

dash of extra virgin olive oil
3 eggs
1 to 2 egg whites
1/4 onion, finely diced
3 to 4 slices turkey deli meat, finely diced
1/4 red pepper (or other colour), finely diced
small pinch red chili flakes (optional; for spice inside your omelette), or top with a dash of cayenne pepper or preferred hot sauce
finely grated cheese of choice, desired amount, divide in two portions
handful of fresh baby spinach
one small, whole grain tortilla
salt and black pepper to taste

1. Combine the eggs, egg whites, salt and black pepper in a bowl and beat together. Set aside.
2. Heat a small 7-inch, non-stick pan on medium to medium-high heat with the olive oil. Wait until the oil begins to become fragrant.
3. Sauté the onion, red pepper, turkey, and chili flakes (if using) until the mixture has softened and started to brown. Spread evenly in the pan.
4. Pour the egg mixture over the onion mixture and cover with a lid. Lower heat slightly and let the omelette cook until set, about 7-8 minutes, or to your liking.
5. Meanwhile, place the tortilla on a plate and spread spinach over it evenly. Spread half of the cheese over the spinach.
6. Slide the finished omelette onto the tortilla/spinach base, top with a dash of cayenne pepper or hot sauce and sprinkle on the remaining cheese.

Voila! Your omelette pie is ready to serve.

Bon appetit!

Up and running! (and cooking)

Hello fellow good-eats fans!

So I’ve decided to upstart my cooking life again. And for that matter, my writing life also. Two things that I enjoy a great deal, and am happy to be getting back in the swing of things.

I’ll spare you the unnecessary foodie jabber for now, and go straight to the main thing:

A little bit about me!

I love to cook and bake, as you can tell by my 4 lb lump of gingerbread dough 🙂 New and old recipes alike will get a chance in my kitchen, though I do have my favourites I’ll admit. Sometimes I go through ruts resulting in minimal to no cooking or baking. And I have my mum to thank for her home cooking during those times.

Perhaps my greatest motivation in the kitchen is my mom. She’s been cooking since the age of 12, more out of necessity than desire. And her food journey has been one of many ups and downs. She has taught me (and our family) the importance of clean-eating as a lifestyle.

Our bodies were once perfect, made in the image of God and intended to function that way. But they can’t function as they were supposed to (ie. perfectly) because of our sin nature, and the decay that follows us daily. So many factors influence our bodies’ function, from environmental pollutants, household chemicals, and – of course – the food that we put in our bodies.

My purpose with all (or almost all) recipes is to make them in the best way for our bodies to be able to use the nutrients and good stuff provided, without compromising flavour and enjoyability (which I know is not a real word ;). I hope my cooking journey will inspire yours, so that you too can have a tasty and healthy life!

So feel free to follow the recipes and stories I post here, including a little bit of foodie jabber.

 

But not too much, I promise.