Every morning, I wake up and feel pretty awesome. You know why? It’s because during the work-week my boyfriend makes an amazing omelette every morning with a guilt-free salad. To drink, I drink a juice that I’ve hand-juiced. With a juicer. After I’ve wolfed it down, I feel like I’m on get-stuff-done-crack.
Here’s what you need to make Chef B’Friend’s outrageously delicious omelette (serves 2):
- 2 farmers market eggs (yes, it’s important.)
- sea salt
- ground pepper
- chopped spinach
- chopped onion
- chopped mushroom
- chopped chives (optional)
- sliced avocado (you can use this instead of cheese!)
If possible, get all the ingredients you can from your local farmers market. Why? Because it tastes better. And it’s the responsible thing to do for your community and your body.
If you can’t find certain items at a farmers market, then get them from the organic section at your store.
Don’t stress about the onions or avocado if you can’t find them organic. Here’s the handy “Dirty Dozen/Clean Fifteen” cheat-sheet for the food to always buy organic.
- Crack two eggs into a bowl and whisk in freshly ground pepper and sea salt (just a bit.) Make sure to whisk as many air bubbles into the egg-slime as possible.
- Put pan on stove on a very high setting. Make sure you can feel the heat from the pan if you wave your hand above it.
- Finely chop spinach, mushrooms, chives, and onions. Finely slice avocado. (For special occasions, or if you just friggin’ feel like it, you can grate a little extra sharp cheddar!)
- Once pan is super hot, pour whisked egg-slime in. Pick up the pan, circle it around so you get a nice golden circle of cooking egg.
- You can use a spatula to make sure the outer edges don’t stick.
- As soon as you see the egg-slime looking more like cooked egg, add your mixings to one half of the egg circle.
- Fold the other half over the mixture-sprinkled half with your spatula.
- Pop it out of the pan, cut it in half, and plate it.
- Share with someone you like.
If you want to add a little side salad, go for it! Make sure the leaves are green and not white (no iceberg lettuce allowed!!!) Try to get it from the farmers market because it is SO GOOD you’ll never want to go back to store-bought withery lettuce ever again!
Also, don’t buy a dressing from the store. You have no idea what’s in it. Ain’t nobody got time for that.
My Recipe for Naked Italian Dressing:
Just take a small bottle with a top, add 3 parts olive oil to 1 part white wine vinegar, some sea salt and pepper (to taste), and shake it all together. Pour a small bit over the lettuce for super enjoyable (and simple!) Italian style goodness.
This dressing only has 4 ingredients. FOUR! Take that, store-bought Italian dressing!