With school holidays on and lazy mornings instead of the routine school rush and work, I am finding a lot more time to make myself a proper leisurely breakfast rathe than a smoothie on the go. I have made Jessica Sepel’s (JSHealth) zucchini fritters a few times (the yoghurt side is amazing!), a variety of pancakes (very popular with the kids) and I have been experimenting with different egg based breakfasts. This is an easy, interesting and filling breakfast that works equally well as a quick dinner. The quantities serve 2 so I made myself the omelette pictured and then the following morning used the rest of the veggies to make an omelette wrap in mountain bread. Really simple stuff that looks impressive and keeps you going til lunch.
Asian Breakfast Omelette
1 punnet enoki mushrooms, trimmed
1 punnet shitake mushrooms, sliced
1 bunch chinese broccoli, leaves and tender parts of stems finely sliced
1 tspn coconut oil
1 tspn sesame oil
1 tbspn tamari
1 tspn kecap manis
1 tspn chilli sauce (optional)
4 eggs, lightly beaten with a good pinch of salt flakes
1 tspn coconut oil (extra)
Coriander, sesame seeds, chilli flakes and sliced spring onion to serve
Melt 1 tspn coconut oil in a fry pan and add mushrooms, sesame oil and sauces and stir until the mushrooms begin to soften. Add the chinese broccoli and toss veggies until the greens start to wilt. Transfer to a bowl.
Add the extra coconut oil to the pan and half the egg mixture (2 eggs). Top with half the veggie mixture and cook until the egg has set on top and the underside is crispy. Gently fold and remove from the pan.
Top with whatever garnishes you desire or wrap in a tortilla with avocado and lots of coriander.
Repeat the process with the remaining eggs and veggies or place in the fridge for a super quick breakfast tomorrow.