Our ancestors ate what was available based upon the seasons and in my part of the world the summer season is the most bountiful and wonderful time to take advantage of what’s growing near you. I made a yummy breakfast this week with organic seasonal vegetables, all purchased from our local farmers market (except the mushrooms which I purchased from Trader Joe’s).
Summer Vegetable Omelette
8 omega 3 enriched eggs scrambled
6 slices nitrate/nitrite free bacon diced
1 bell pepper diced (I used an orange one)
1 yellow summer squash halved and sliced
1 cup sliced mushrooms
3 green onions diced
1 cup fresh basil leaves diced
2 tbsp olive oil
Spoonful of julienned sun dried tomatoes
In a large saute pan cook the diced bacon until almost crispy. Add the bell peppers to the bacon and and saute in the bacon grease for 2 minutes. Add the summer squash, mushrooms, and onions to the bacon and peppers and saute until the mushrooms are tender. Remove the mixture from the pan and set aside. Add the olive oil to the same pan and heat over medium. Pour in the scrambled eggs so that they are evenly covering the pan. Cook for about 3-4 minutes, make sure the pan is not too hot so that the bottom does not burn. Do not disturb the eggs. After 3-4 minutes, move the eggs carefully to the oven and cook under the broiler on low until the eggs are firm, about another 4 minutes. Move your pan back to the stove top and on one side of the open faced omelette, add your veggie and bacon mixture. Top with the fresh chopped basil and with a large spatula, carefully fold the omelette closed. Cut into thick slices and serve with a spoonful of juliened sundried tomatoes on top.
Also pictured is a super fast lunch I made for myself and the kids with similar components to the omelette. I quickly stir fried 4 sliced gluten free basil chicken sausages from Trader Joe’s with 1 diced red bell pepper and 1 cup of sliced mushrooms and served it all over steamed kale with some left over mashed sweet potatoes on the side. Very simple and satisfying!! : )