We’re well into the first week of 2016 and always looking for ways to get a few more plants into the diet, and to waste less.
Today’s feature? An open-face, use-it-up omelette. It features leftover salad and some unfinished quark, but cottage cheese and any leftover veg would work. For two:
2c/500 ml leftover veg, sautéed in a lightly oiled pan
Lightly beat 3 large eggs and pour over.
Start some rye or whole wheat toast if desired.
Top omelette with 1/3 – 1/2 c quark or low fat cottage cheese and cook over low heat until golden on the bottom.
Fold and serve with toast, comme ça:
After putting in nearly an hour on the rower, we’ve earned our reward. We’re unsure what to call it – not quite an egg burrito, more like an omelette wrap – with slices of hothouse tomato that remind us what’s in store. Although it’s spring today in name only, seeds are being sprouted for the garden and we look forward to more fresh vegetables on the table.
Breakfast can get a day of healthy eating off to a great start, and this one is going to be grand.