One fabulously hearty breakfast for the wheat wary!

March 1, 2009 at 9:23 am 1 comment

20090215-starter-most mornings I love eating fresh fruit for breakfast, but semi regularly (and generally after a “bad ice cube” has been slipped into my white wine), I don’t feel satisfied unless I have something a bit more wholesome than fruit!  What’s more, this week the weather in Sydney has been wet, grey and chilly, so I decided it was as good a time as any to perfect the hearty breakie.

When one does eat wheat it’s pretty easy to feel full at breakfast time.  Take a piece of toast or two, slap your favourite spread on top and you’re away!  Or the greasy bacon and egg, Swiss cheese, tomato, mushroom, barbeque sauce and soft roll combo wins hearts and minds on the hung over days, but for those of us who are steering clear of wheat, what’s the answer?

Presenting February’s fabulous tomato, basil and fetta omelette!

20090215-hearty-breakie-2

Well… on Monday I made this tasty omelette.  It was inspired by all the fabulous omelettes I’ve been eating in cafes around the traps of recent times and built, using the limited ingredients I had in my fridge.


Since it only involved one egg and only contained a mild amount of dairy, I’d be willing to suggest this omelette was fairly low in fat.  If you don’t want to eat dairy, you could always substitute the fetta with soy cheese (or something else altogether.)  The following recipe will make one, perfect omelette (Mr L was working from the office and I from home – lucky me!)

 

Ingredients
1 large egg
60 ml of milk*
30 g of creamy fetta cheese broken into chunks of 1cm wide x 1.5 cm long and about .5 cm thick*
5 cherry tomatoes, washed and cut in half
6 medium sized basil leaves, washed, dried and torn into bits
Salt and pepper to taste
Oil or olive oil spray for greasing the pan

 

Method
Preheat electric stove element to almost the highest heat (use less heat for gas stoves.)
Whisk your egg so till smooth, then add milk and whisk to combine. 
Season with as much salt and pepper as you like.
Spray or pour a bit of olive oil (only a small amount) into the bottom of the pan and wait to hear or watch it sizzle a bit, indicating that the pan is hot enough.
Pour in your egg / milk mixture and watch the mixture (probably for a couple of minutes, depending on the heat of your element) until it starts to bubble and look like it is cooking around the edges. 
When it looks like the egg mixture is cooked about mid way (eggs are soggy, but not really runny) scatter the tomato, basil and fetta through the mixture.
Watch to see the omelette firm up, so the eggs are like how you’d the consistency of your scrambled eggs (without the lumpy bits!)
When you’re satisfied with the way the eggs look, slip the omelette out of the pan and on to your plate.
If you need to, serve with extra salt and pepper on top and of course, some sort of tasty beverage!  Bon appetite!

Notes
I used soy milk and it worked a treat
South Cape Fetta with Basil Pesto was my fetta of choice as it has a delicious flavour and it’s lovely and creamy, but you could choose any fetta, flavoured or plain.  I buy my fetta in Coles, Woolworths or good delis.
Finally – you could put any sort of filling into this omelette and it would probably work just as well.  If you’re going to put bacon into it, cook it first and then add it at the same time as the rest of the filling.

 

A fabulous hearty breakie for the wheat wary!

A fabulous hearty breakie for the wheat wary!

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Entry filed under: Breakfast.

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1 Comment Add your own

  • 1. Mr WordPress  |  March 1, 2009 at 9:23 am

    Hi, this is a comment.
    To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

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